Name: Pork Chop with Peperonata
Yield: Serves Two
Cuisine: United Kingdom
Ingredients: salt and black pepper; 2 red peppers; 1 red chilli; 30ml (1fl oz) olive oil; 2 garlic cloves, peeled and very thinly sliced; 1 lemon; a few sprigs of thyme; 2 pork chops, at least 2cm (¾in) thick; 50ml (1 ¾fl oz) white wine; 2 onions, peeled and very thinly sliced

Preparation info

Serves
Two

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

The pork chops must be thick-cut and, needless to say, of excellent quality. If cut thinner they will need a much shorter cooking time. This makes quite a lot of peperonata, but half can be kept back and kept in the fridge for a week.

Ingredients

2 red peppers
1 red chilli
2 onions, peeled and very thinly sliced

Method

Char the peppers and chilli over an open flame until blackened all over, then place in a plastic bag and leave for 20 minutes. After this time, remove the peppers, peel off the blackened skin, cut open and remove the seeds, then cut the flesh into long thin strips. Peel, deseed and chop the chilli as well.

Gently soften the onions and garlic in a heavy sauté pan gently in the olive oil

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