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Pan Seared Pork Chops with Sweet & Sour Peppers

August 25th, 2016
Seared Pork Chops with Sweet & Sour Peppers


  • 2 pork chops
  • 3 sprigs of thyme (optional)
  • 2 red bell peppers, seeds removed and slice into thin strips
  • 2 cloves garlic, lightly smashed
  • 1 red onion, sliced
  • 1/4 cup sherry vinegar
  • salt & pepper to taste
  • parsley, chopped
  • chili flakes (Optional)
  • butter



For the Peppers:

Melt a knob of butter in a pan over medium heat and begin caramelizing your onions. Stirring frequently. Once your onions have caramelized, add the bell peppers, and season with salt and pepper, you can also add chili flakes or any other seasoning if you are going to use them.

Once the peppers have gone soft, deglaze with the sherry vinegar. If needed, let the sherry reduce until you have a nice sauce. Turn off the heat and add the chopped parsley (basil is also nice). Transfer to a plate and cover.


For the Pork Chops:

Season the pork chops with salt and pepper. Wipe out the pan with a paper towel and place it back on med-high heat. Melt another knob of butter in the pan and place the pork chops in. Also add in the lightly smashed garlic and sprigs of thyme.

Cook for about 2-3 minutes a side adjusting for thickness of pork chop. After flipping the chops the first time, start to baste the chops using a spoon. Once cooked to your desired doneness, let them rest for 5 minutes.



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