Pork Chops with Bell Peppers by Gordon Ramsay

To cook the recipe of Gordon Ramsay pork chop with bell pepper, wash the pepper, remove the seeds with partitions and cut into strips. Peel the onion and cut into thin half rings. Gordon Ramsay used red onion, which is sweeter and better for caramelization. If it is not at hand, you can use ordinary onions, it will not spoil this dish at all.

Heat the olive oil in a frying pan, put the chopped onion and bell pepper. All salt, pepper, add sugar and fry over high heat until softened. When the vegetables are soft, add wine vinegar, stir and fry for another 1 minute. Turn off the heat and pour in a tablespoon of olive oil. From the hot pan there will be another 1-2 minutes of heat, so the vegetables should be left in the pan, reach. Meanwhile, chop the basil, add it to the pepper and stir.

Now it's time for the chops. If you have pork chops with the skin on, make a few slits in the skin to keep the chops from curling while frying. Wash the chops, salt, pepper on both sides and lightly beat with a fist. This is done so that the spices do not sprinkle during frying. Divide the garlic into cloves and, without peeling, lightly crush.

Heat the olive oil in a frying pan, put the chops in it and fry on one side, then add the thyme and crushed garlic. Pork lets juice well and releases fat. Thyme and garlic will be fried on this fat, thereby transferring their aromas and taste to pork chops.

Turn pork chops, add butter and continue frying. You need to fry the chops until golden brown, periodically pouring them with the resulting juice. This will speed up the cooking process, and the chops will remain quite juicy. On average, pork chops should be fried for 3-3.5 minutes on each side. Then turn off the heat and let the chops rest, and in the meantime put the fried peppers and onions on a plate. Lay the pork chops on top of the vegetables and serve.