Ingredients
2 pork chops, (7 ounces each), skinless, bone-in, 1-inch thick
3 tbsp vegetable oil
2 tbsp butter
1 garlic clove, crushed, skin-on
3 twigs thyme, or rosemary, fresh
10 oz bell peppers, of your choice, deseeded, thinly sliced, used red and green
3 oz yellow onions, or red onions, thinly sliced
1 tbsp brown sugar
3 tbsp red wine vinegar
1 tbsp olive oil
salt and ground black pepper, to taste
parsley, chopped
Preparation
Preheat the oven at 350 degrees F.
Season the chops liberally with salt and ground black pepper. Set aside to allow the seasoning to penetrate through the meat.
Heat up a skillet with vegetable oil until smoking.
Sear the pork chops until golden brown. Then, add garlic, rosemary, or thyme twigs and butter. Baste the pork chops as you go.
Finish the cooking process in the oven for roughly 30 minutes.
Allow to rest for at least 10 minutes. While waiting, cook the vegetables.
Heat up olive oil on a saute pan. Add the onions and bell peppers. Saute until vegetables turn translucent.
Add the vinegar and sugar. Continue sauteing until vegetables are tender and liquid has reduced.
Season to taste with salt and pepper. Adjust accordingly.
Transfer the cooked vegetables onto a plate, place the pork chops on top, and spoon over any cooking juices from the cooking of the pork chop.
Garnish with parsley and serve.
