Pork Chops with Onions and Peppers
After a street fair some time ago i thought it would be great have the onion and pepper topping on other things, other than just sausages.
4 1 inch pork chops with or without the bone
1 large onion quartered and sliced
1 large red onion quartered and sliced
1 large red or green pepper cut into ribbons
1 cup cherry tomatoes
4 cloves of garlic minced
3 table spoons of unsalted butter
1 cup chicken stock
1/4 cup of unbleached flour
1/2 teaspoon cayenne pepper
1 teaspoon of turmeric
1 teaspoon of salt
1 teaspoon black pepper
In a shallow dish mix all dry ingredients. Clean and dry the pork chops then dredge through the flour fixture, completely coating each side of the chops.
In a large deep skillet over medium high heat add 2 table spoons of butter. Once butter is melted place the chops in skillet and sear about 2 to 3 minutes on each side.
Remove chops once seared and set aside.
Add the remaining butter to skillet along with the onions and peppers and reduce heat to medium and cook until tender.
While onions and peppers and cooking re-dredge pork chops in flour mixture.
Once onions and peppers are tender add garlic and stir.
Now push contains of skillet to the side to make room for the pork chops; cook chops for additional 1 minute on each side. Re-arrange onions, peppers and garlic in skillet to cover chops.
Add chicken stock and tomatoes to skillet, reduce heat to medium low, cover and cook for 20 to 25 minutes. For well done cook to 30 to 35 minutes.
Remove chops from skillet, raise heat to medium high and reduce liquid until thicken. Plate up chops and spoon onion, pepper sauce over chops, garnish and serve.
I have also made this with chicken but the chicken must be on the bone, dark meat is best.