I also made these in my new electric frypan. I just had to give it a try. (Ask me how much I love that the pan is removable for serving and cleaning!). I was a little leary going the electric fry pan route but I really wanted to make all six chops at once to save time. I needn't have worried, it turned out wonderful.
Go ahead and try these, I dare ya!
Gordon Ramsey's Pork Chops and Sweet and Sour Peppers
adapted from My Kitchen of Love
- 2 pork chops, not fast fry ( I used 6)
- about 1-2 Tbsp. of olive oil for frying (I used the minimum because of the pans non stick coating)
- 2 garlic cloves, crushed with skin on
- sprigs of thyme (I used approx. 1 - 2 tsp. of dried thyme sprinkled in the empty spaces in the pan)
- Approximately 2 Tbsp. olive oil
- 2 red peppers deseeded, and cut into thin slices (I used 1 red and 1 orange because that is what I had)
- 1 red onion, sliced thinly
- sea salt
- fresh ground pepper
- 1 Tbsp. sugar
- 3 Tbsp. red wine vinegar (I used regular white vinegar because I don't like red wine vinegar and regular is what I had)
- 1 small bunch of basil leaves, shredded (I used 2 tsp. dried sweet basil again, because it's what I had)
- butter (optional, but makes it soooo good!)
In a heated fry pan, add about 1 Tbsp. olive oil. Add the peppers and red onion, salt, pepper, and sugar and saute about 4 - 5 minutes until crisp/tender. Add vinegar and let it bubble for about a minute to reduce. Turn heat to low and add 1 Tbsp. extra virgin olive oil and cook 2 minutes (I added the dry basil at this point). Add fresh basil if that is what you are using and cook to wilt about 30 seconds. Transfer to a bowl and let it sit while you cook the pork chops.
Score the fat on the pork chops being careful to not actually cut into the meat. Rub with salt and pepper. Add another Tbsp. or so of olive oil to hot pan. Gently tip the pork chops into the pan so oil doesn't splash up. Add garlic in it's skin and the thyme. Cook chops about 3 minute until nicely colored on the bottom. Flip over and push the thyme under the chops and break up the garlic moving it around the pan. Continue cooking until just cooked through**. DO NOT OVERCOOK. In the last minute or so, add a good pat of butter to the pan and continue cooking while basting the chops with the butter. Transfer to a plate. Pour butter juices over the chops and let sit for 5 minutes.
Serve the chops over the peppers.
I also served it with this rice because my family likes a carb with their dinner.
**Original recipe called for 2 - 3 minutes per side but my chops were still extremely rare at that point. I cooked it about 5 minutes on the second side.
Linking to Sandra's Cooking Thursday