- 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.