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Glazed pork chop with peppers
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4
Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing
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Ingredients
For the herb dressing
- ¼ bunches flat leaf Parsley, finely chopped
- ¼ bunches Basil, finely chopped
- ¼ bunches Mint, finely chopped
- 1 tbsp Dijon Mustard
- 1 tbsp capers, drained, finely chopped
- 1 clove Garlic, crushed to a paste
- ½ Lemon, juice only
- 100ml extra virgin Olive oil
For the glaze
For the sweet and sour peppers
- 100ml Olive oil
- 1 yellow pepper, seeds removed, sliced
- 1 red pepper, seeds removed, sliced
- ½ red chilli, seeds removed, sliced
- ¼ pineapples, cut into 2cm chunks
- 2 tbsp caster sugar
- 50ml red wine vinegar
For the pork
- 4 French-trimmed pork chops, ask your butcher to do this for you
- drizzle Olive oil
Method
1. For the herb dressing: combine all the dressing ingredients in a bowl and season, to taste, with salt and pepper. Set aside,2. For the glaze: mix all the glaze ingredients together in a bowl and set aside. Preheat the oven to 200C/gas 6.
3. For the sweet and sour peppers: heat half of the oil in a pan and fry the peppers and chilli for 4 minutes, or until softened. Season with salt and pepper and add the pineapple.
4. Fry for a further 2 minutes, add the sugar and vinegar, stir well and cook for 1 more minute. Keep warm.
5. For the pork: add salt and pepper, to taste, to the pork chops. Heat an ovenproof griddle pan and rub the chops with olive oil. Griddle the pork for a minute on each side, or until browned.
6. Smear both sides of the pork chops with the glaze and transfer the pan to the oven; roast for 8 -10 minutes, or until cooked through.
7. To serve, spoon the peppers onto each of four plates, trim the base of the pork with a knife so it sits upright on the plate and drizzle the herb dressing on top.
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Latest Comment
Very easy, lovely flavours but probably would leave out the glaze as there is plenty of flavour in the herby dressing and the peppers, also added some fennel to the peppers and served it on a bed of rice which worked really well!
This was lovely, but I would use less olive oil if I was doing it again.