1. Prepare the dishes in accordance with the instructions for ingredient handling. Many friends say that spices are hard to find. In fact, they can be bought on Taobao and Metro, or in big supermarkets. They can be used fresh or packaged. Different kinds of fresh spices are often used to make western food. I usually buy whole plants in the market and keep them on the balcony. I pick some when I need them, which is convenient and fresh.
2. First, let's cook sweet and sour bell peppers. Add olive oil to the pan over high heat. When the oil is hot, add the thinly sliced onions and bell peppers. Add a pinch of salt, black pepper, and 1 tablespoon of white sugar, and stir-fry for 4 to 5 minutes until the bell peppers are soft and colored.
3. Pour 3 tablespoons of red wine vinegar into the softened bell peppers, and the whole kitchen will be filled with sweet and sour fresh smell. Wait for 1 to 2 minutes to collect the juice, turn off the heat and add a little olive oil, continue to stir-fry for 2 to 3 minutes, add the chopped basil leaves, and stir-fry for 30 seconds.
4. Turn off the heat and put the bell peppers on a plate. The time of cooking the pork chops can also make the bell peppers more delicious.
5. Next, we are going to start preparing pork chops. Cut at intervals on the outer fat part to ensure that the film between the fat and the lean meat is cut off, so that the pork chop will not curl up when heated.
6. Before seasoning, wipe off any excess moisture on the pork chops with kitchen paper. Sprinkle sea salt and black pepper evenly on the pork chop for seasoning. Press the seasoning on the pork chop with your hands to help the pork chop lock the seasoning.
7. Heat the pan over high heat, add olive oil, make sure the oil is hot enough and when it feels like smoking, add the pork chops, freshly picked thyme and squashed garlic. Two-finger-thick pork chops are fried for 2 to 3 minutes on each side to ensure color. If your pork chop is not thick enough, please shorten the time accordingly. For example, the pork chop I bought this time is only one finger thick, I just fry it for 1 to 2 minutes on each side.
8. Add a tablespoon of butter after the pork chop is successfully colored on both sides. Sprinkle butter on the pork chop continuously with a spoon to ensure that the pork chop locks in the flavor and keeps the gravy.
9. After the pork chop is out of the pan, the most important step is to put it on a plate and rest for 5 to 10 minutes, and continue to pour the butter in the pan on the pork chop. At the end, serve the plate and enjoy this affordable and delicious pork chop feast!
Tips:Two fingers thick, 2 slices of garlic, 2 cloves, flattened onion, 1 thinly sliced red bell pepper, 2 thinly sliced rot leaves, a little chopped red wine vinegar, 3 tablespoons of white sugar, 1 tablespoon of sea salt, freshly ground black pepper, a little thyme, a little butter, olives oil
