Recipe: Pork chop
Pork chop with peppers and onions recipe. I had them in my freezer for a blackout day. This morning, when I get up, I don’t want to cook, we’ll see at noon, but noon comes quickly and so does hunger. Luckily I had a pepper that must have been lying around in my refrigerator, some onions, a little rice vinegar and my recipe was ready. I liked the slightly crunchy vegetables and the acidity that the rice vinegar brought, but especially the ease of this pork chop recipe. In addition they were on sale the day I bought them, in short a great deal. Of course, for us, pork remains one of the most affordable meats, and above all, keeping an eye on promotions.
- Pork chop recipe for 2 people:
- 2 raw pork chops.
- 1 green pepper
- 2 large onions
- 1 tablespoon of rice vinegar
- 1 tablespoon of olive oil.
- ½ teaspoon of peppercorns.
- Fleur de sel.
- Rinse the green pepper under the tap, then wipe dry with food paper.
- Roughly slice after removing the seeds.
- Peel the onions, then roughly slice them.
- Heat a pan with olive oil.
- Grill the pork chop on each side.
- Add the vegetables to the pan and let cook.
- Coarsely pound the peppercorns, then pepper the rib.
- Deglaze the pan with the rice vinegar.
- Soak the vegetables with the rice vinegar.
- Season with the fleur de sel just before serving.
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of people: 2
4 star rating: 1 review
What wine to drink with: Pork chop
My favorite wine for this recipe: Gamay grape red Anjou
Temperature between 11 ° and 13 °
Slice the vegetables Sear the pork chop On all sides Add the vegetables Zoom