• 2 red bell peppers;
  • 1 red onion;
  • a few tablespoons of olive oil;
  • salt to taste;
  • ground black pepper – to taste;
  • 1 tablespoon sugar
  • 3 tablespoons red wine vinegar
  • ½ bunch of basil;
  • 2 pork chops on the bone;
  • 2 cloves of garlic;
  • a few sprigs of thyme;
  • 2 tablespoons of butter.


Cut the peppers and onions into thin strips. Put them in a skillet with heated olive oil, add salt, pepper and sugar. Fry, stirring occasionally, over high heat for 4-5 minutes, until vegetables are tender. Then pour in the vinegar, cook for a minute, reduce heat and fry for a couple more minutes. Add chopped basil leaves to vegetables, mix well and place on a plate.

Make vertical cuts in the fat so that the meat will not curl when frying. Rub the pork with salt and pepper. Heat the olive oil in a skillet and add the meat, flattened garlic cloves and thyme.

To make the meat juicier, add butter to the skillet. Fry the pork for 3-4 minutes on each side, pouring the juice from the pan. Add cooked meat and leave for 10 minutes. Place the fried vegetables on top.

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