- 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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