Tom Kerridge’s Pork Chops with Peperonata
- 1tbsp olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 4 mixed peppers, cored, de-seeded and cut into 1cm thick strips
- 4 thick bone-in, skin-on pork chops (about 250g each)
- 1⁄2 tsp smoked paprika
- 2 tbsp tomato purée
- 1 tsp paprika
- 2 large ripe tomatoes, diced
- 200ml water
- Sea salt and freshly ground black pepper
- 300g green beans, steamed
1. Heat one tbsp of olive oil in a large non-stick sauté pan (one with a lid) over a medium-high heat. Add the onions and cook, stirring frequently, for five minutes until they start to soften. Add the garlic and peppers, cover and cook for 10 minutes, stirring occasionally.
2. Meanwhile, heat a large non-stick frying pan over a high heat and add the remaining 1 tbsp olive oil. Season the pork chops on both sides with salt, pepper and smoked paprika. Stand the chops in the pan, skin edge down, and fry for five-eight minutes, or until the skin crackles and is crispy (use tongs to hold them if necessary).
3. Add the tomato purée to the peppers and onions and cook for two-three minutes, then stir in the paprika and cook for one minute. Add the diced tomatoes and pour in the water. Cook, uncovered, for 15–20 minutes, until the peppers are softened. Season with salt and pepper to taste.
4. Once the pork skin has crisped, cook the chops for three-four minutes on each side. Transfer them to a warmed plate to rest for a few minutes.
5. Serve with the peperonata and steamed green beans.