Gordon Ramsay’s Pork Chops with Sweet and Sour Peppers
Bring the culinary expertise of a world-renowned chef to your dinner table with this delicious recipe for Gordon Ramsay pork chops. Complete with sweet and sour peppers, this dish offers a harmonious blend of flavors that elevate the humble pork chop to new heights. In just 20 minutes, you can replicate the magic of Gordon Ramsay in your own kitchen.
Ingredient Notes
- Pork Loin Chops (500 grams): The star of this recipe, pork loin chops, contributes significantly to the final taste. I recommend selecting high-quality, well-marbled cuts for the most flavorful result.
- Red Onion (50 grams): Adds a mild, sweet flavor and a bit of crunch. Chopping them finely allows them to blend well with the peppers.
- Bell Peppers (100 grams): The combination of red and yellow bell peppers gives a vibrant color and a sweet taste. Feel free to experiment with different colors based on your preference.
- Butter (1 Tbsp): Used for basting the pork chops during cooking. Butter adds a layer of richness to the pork chops.
- Olive Oil (2 Tbsp, divided): A dual-purpose ingredient, used both for sautéing the vegetables and cooking the pork chops. You don’t need to use expensive olive oil like cold pressed olive oil, as we will be searing the pork over high heat.
- Garlic (10 grams): Essential for flavoring the pork. Adds a subtle depth of flavor that pairs well with the other ingredients.
- White Wine Vinegar (1 Tbsp): This gives a tangy kick to the sweet and sour peppers, balancing out their sweetness.
- Erythritol (2 Tsp): A sugar substitute that provides sweetness to the dish without the added calories. It can be substituted with a 1:1 ratio of regular sugar or honey if preferred.
- Fresh Basil: Adds a fresh herb flavor to the vegetables.
- Fresh Thyme: Used to infuse the pork with a subtle, earthy flavor. Make sure to use fresh thyme, as it has a more complex flavor profile than its dried counterpart.
- Salt & Pepper: Used to season the dish. Always adjust to taste.
Gordon Ramsays Pork Chop Tip
A brilliant tip from the master chef himself that can transform your cooking experience with pork chops revolves around dealing with the fat slice.
The fatty edge that typically borders one side of the chop has a tendency to curl up as the pork chop cooks, causing uneven cooking and a curved chop that doesn’t sit flat in the pan or on the plate. To avoid this, Ramsay suggests making a small cut into the fat slice.
Just before you cook your pork chops, take a sharp knife and score the fat slice at a couple of points. These cuts prevent the fat from shrinking faster than the meat as it cooks, which in turn stops the pork chop from curling up. This means your pork chop will not only cook more evenly, but it will also present beautifully on the plate, staying flat and appetizing. This is a simple trick, but it can make a huge difference in your culinary results!
Step by Step Instructions
1) In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped red onion and bell peppers. Season with salt and pepper, then sauté until they start to soften.
2) Stir in the Erythritol and let it cook for about 1 minute.
3) Pour in the white wine vinegar and a splash of good-quality extra virgin olive oil. Continue to sauté the mixture for another 2 minutes.
4) Add the chopped fresh basil to the pan and let it cook for an additional minute. Once done, transfer the sautéed vegetables to a bowl and set them aside.
5) Season the pork loin chops with salt and pepper. In the same pan, heat a bit more olive oil over medium-high heat and place the pork chops in the pan.
6) After the pork chops have seared on one side, add fresh thyme, garlic and butter to the pan.
7) Once the pork chops are well seared, flip them and continue to cook the pork chops while occasionally basting them with the butter. For a final touch, turn the pork chops on their fat side to render some of the fat and crisp it up. Once the pork chops are cooked to your liking, set them aside. I cooked my pork chops to well done, which took 8 to 10 minutes.
Note: Cooking times can vary depending on the size of the pork chop.
8) Leave the pork chops to rest for a minute, then serve with the sauteed sweet and sour peppers.
Storage and Leftovers
Leftovers from this delicious pork chop dish can easily be stored for enjoying later. Keep the leftover pork chops and sweet and sour peppers in separate airtight containers and refrigerate. When stored properly, they’ll stay fresh for up to 3 days.
For reheating, be careful to preserve the pork chops’ succulence and the peppers’ vibrant flavors. Heat the pork chops and peppers gently in a skillet over medium-low heat until hot throughout. Alternatively, you can also reheat them covered in a preheated oven at 350°F (180°C) until hot through.
FAQS
While I used pork loin chops, you can substitute them with boneless pork chops or pork tenderloin. Just remember the cooking time may vary based on the thickness of your pork cut.
The best way to confirm the doneness of pork is by using a meat thermometer. I cooked my pork chops to well done, which is an internal temperature of 160°F (71°C).
These pork chops are quite versatile and pair well with many side dishes. Consider serving them with a light, leafy green salad, roasted vegetables, cauliflower rice, or even mashed potatoes for a heartier meal.
More Pork Recipes You May Like:
- Keto Pork Carnitas
- Keto Pork Chilli Fry
- Keto Pork Vindaloo
- Pulled Pork Mac And Cheese
- Sticky Pork Belly
Gordon Ramsay’s Pork Chops with Sweet and Sour Peppers
Ingredients
Instructions
- In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped red onion and bell peppers. Season with salt and pepper, then sauté until they start to soften.
- Stir in the Erythritol and let it cook for about 1 minute.
- Pour in the white wine vinegar and a splash of good-quality extra virgin olive oil. Continue to sauté the mixture for another 2 minutes.
- Add the chopped fresh basil to the pan and let it cook for an additional minute. Once done, transfer the sautéed vegetables to a bowl and set them aside.
- Season the pork loin chops with salt and pepper. In the same pan, heat a bit more olive oil over medium-high heat and place the pork chops in the pan.
- After the pork chops have seared on one side, add fresh thyme, garlic and butter to the pan.
- Once the pork chops are well seared, flip them and continue to cook the pork chops while occasionally basting them with the butter. For a final touch, turn the pork chops on their fat side to render some of the fat and crisp it up. Once the pork chops are cooked to your liking, set them aside. I cooked my pork chops to well done, which took 8 to 10 minutes.
- Leave the pork chops to rest for a minute, then serve with the sauteed sweet and sour peppers.
Notes
- Scoring the Fat: Before cooking your pork chops, make small cuts into the fatty edge of the chop. This tip from Gordon Ramsay himself ensures the pork chops cook evenly and do not curl up.
- Residual Oil: Don’t discard the residual oil in the pan after cooking the chops. It’s packed with flavor and perfect for drizzling over the pork chops when serving or using as a cooking oil for vegetables and meats.
