This pork chop with sweet and sour bell pepper differs from all those recipes you have ever tasted before. It is served with the rice side-dish and has peculiar taste due to the spices and herbs used in the process of cooking. You are welcome to please your loved ones with this dish right now!
- rice : 0.5 cup
- pork : 260 g (preferably, 2 steaks around 130 g each)
- bell pepper : 1 piece (red)
- onion : 2 piece
- olive oil : 3 Tbsp
- sugar : 0.5 tsp
- balsamic vinegar : 2 tsp
- garlic : 1 clove
- butter : 1 Tbsp
- thyme : 1 pinch (fresh or dry)
- basil : 1 pinch (fresh or dry)
- salt : 2 tsp
- black pepper mignonette : 1 pinch (milled)
Stages of cooking
Boil the rice in hot boiling water on small fire for about 30 minutes. While the rice is boiling, wash the pepper and peel the onion. Slice the bell pepper, remove the seeds and slice the onion into semi-circles.
Heat 1 tablespoon of olive oil in a frying pan, add bell pepper and onion. Fry for two minutes, then add salt, black pepper mignonette and sugar. Wait until the onion becomes caramelized. Fry on strong fire, stirring the vegetables from time to time.
Add vinegar and wait until it evaporates a bit. Turn the fire off and add 1 more tablespoon of olive oil. Stew for 2-3 minutes more.
Add basil and stir the vegetables carefully.
Leave the vegetables in the frying pan for 30-60 seconds and put them on a separate plate.
Wash and dry pork steaks and dredge them with black pepper mignonette and salt. Press the meat with your palms a bit.
Make several cuts along the steaks using the knife to prevent them from folding in the process of frying.
Take a well-heated frying pan, add 1 tablespoon of olive oil and put the steaks on it.
Fry the meat for about 3-4 minutes on one side and then turn each steak onto another side. Add 1 piece of butter.
Press the garlic with the knife as it is shown on the photo. Do not peel it beforehand.
Add pressed garlic and thyme into the frying pan.
Pour the meat with the meat juice to make the steaks juicier. Keep frying for about 3-4 minutes more. Then place them on a serving dish and let the steaks cool down a bit. The secret of this meat is that is should cool down for as long as it has been frying.
The rice should be ready by this time. Do not forget to add salt in the process of coking. Now, decorate the serving dish with the ingredients you have just cooked and pour the meat with the meat juice combined with garlic, butter and thyme. The taste and aroma of the dish will be fantastic! Bon appétit!