Glazed pork chop with peppers

Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing
By Jun Tanaka
Glazed pork chop with peppers
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the herb dressing

  • ¼ bunches flat leaf parsley, finely chopped
  • ¼ bunches basil, finely chopped
  • ¼ bunches mint, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, drained, finely chopped
  • 1 cloves garlic, crushed to a paste
  • ½ lemons, juice only
  • 100 ml extra virgin olive oil

For the glaze

  • 2 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp clear honey

For the sweet and sour peppers

  • 100 ml olive oil
  • 1 yellow pepper, seeds removed, sliced
  • 1 red pepper, seeds removed, sliced
  • ½ red chillies, seeds removed, sliced
  • ¼ pineapples, cut into 2cm chunks
  • 2 tbsp caster sugar
  • 50 ml red wine vinegar

For the pork

  • 4 French-trimmed pork chops, ask your butcher to do this for you
  • drizzle olive oil


1. For the herb dressing: combine all the dressing ingredients in a bowl and season, to taste, with salt and pepper. Set aside,

2. For the glaze: mix all the glaze ingredients together in a bowl and set aside. Preheat the oven to 200C/gas 6.

3. For the sweet and sour peppers: heat half of the oil in a pan and fry the peppers and chilli for 4 minutes, or until softened. Season with salt and pepper and add the pineapple.

4. Fry for a further 2 minutes, add the sugar and vinegar, stir well and cook for 1 more minute. Keep warm.

5. For the pork: add salt and pepper, to taste, to the pork chops. Heat an ovenproof griddle pan and rub the chops with olive oil. Griddle the pork for a minute on each side, or until browned.

6. Smear both sides of the pork chops with the glaze and transfer the pan to the oven; roast for 8 -10 minutes, or until cooked through.

7. To serve, spoon the peppers onto each of four plates, trim the base of the pork with a knife so it sits upright on the plate and drizzle the herb dressing on top.

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