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You can view the original post here Pork Chops With Pepper. You'll be amazed at how two such easy issues = pork chops with peppers can style so good collectively. The candy and bitter peppers actually reduce by way of the richness of the fantastically sauteed chops and make for a extremely good, fast supper dish. As all the time when frying chops, go away them to relaxation so long as you cooked them in order that they'll tenderise and reabsorb their juices. Components for pork chops with pepper. 2 pork chops, about 200g every Olive oil, for frying 2 garlic cloves, pores and skin on, crushed Small bunch of thyme Butter For the candy and bitter peppers. Olive oil, for frying 1 purple onion, peeled and sliced 2 purple peppers, deseeded and thinly sliced Sea salt and freshly floor black pepper 1 tbsp caster sugar 3 tbsp purple wine vinegar 1 tbsp further virgin olive oil Small bunch of bas...

Slow-Roasted Pork Belly With Fennel. Pork is very sweet meat, so it’s nice to add the vibrant aniseed flavour of fennel. You have got to take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Cutting diamonds in the skin allows the seasoning to really penetrate, and although it may seem odd, adding more salt after you have seared it really helps the skin to crisp up. Serve with dauphinoise potatoes and broccoli. Ingredients for slow-roasted pork belly. 1kg pork belly Sea salt and black pepper, to taste 1 fennel bulb, trimmed and roughly sliced 4 fresh bay leaves 3 garlic cloves, peeled and bashed 1 tsp cardamom pods, bashed 4 star anise 1 tbsp fennel seeds Olive or avocado oil 325ml white wine 500-750ml chicken or vegetable stock (depending on the size of your pan) 1 tbsp wholegrain mustard. Preparati...