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.