Pork Chop with Peperonata

Preparation info
  • Serves


    • Difficulty


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.


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


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