| PORK CHOPS
AND ROASTED PEPPERS |
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|
| Ingredients |
| • |
4 pork chops, well trimmed
|
| • |
1 tbsp. olive oil |
| • |
Salt and ground black pepper |
| • |
2 large
peppers, red or yellow cut into quarters and
deseeded |
| • |
1-2 shallots, or 1 small
onion, diced |
| • |
1 tbsp. drained capers (optional) |
| • |
1 fresh chili, chopped |
| • |
1 tbsp parsley |
| • |
1 tbsp
balsamic vinegar or red wine vinegar |
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|
| Directions |
| • |
Place the chops
in a dish. Drizzle olive oil over them and season.
Heat a heavy pan. Cook the chops for about 5-6
minutes on each side. While the chops are cooking,
place the pepper quarters under a hot grill until
the skin blackens. |
| • |
Remove the
peppers and cover with a clean tea towel for a
few minutes. The skin will then peel off easily.
Dice the peppers. |
| • |
When the chops
are cooked, remove from the pan and keep warm.
Add a little extra olive oil to the pan if necessary.
Sauté the shallots and peppers. Add the
capers, chili, parsley and vinegar and season.
|
| • |
Spoon the pepper
mixture over the chops. Perfect served with buttered
pasta. |
