Chargrilled pork chop with sweet and sour peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Simple to Sensational

By Jun Tanaka

Published 2010

  • About

Pork naturally marries well with sweet, tart flavours. Don’t make the common mistake of overcooking the pork, as this will make it dry and tough.


  • 4 pork chops, French trimmed
  • salt and freshly ground black pepper
  • a drizzle of olive oil


  1. Make the sweet and sour peppers. Heat half the olive oil in a pan and fry the peppers and chilli for 4 minutes. Season and add the pineapple. Cook for a further 2 minutes, add the sugar and vinegar, stir well and cook for a final minute. Keep warm.
  2. Preheat the oven to Gas Mark 6/200°