The sauce went very well with these pork chops. To make the
piquant red pepper sauce, I simmered up:
Chargrilled capsicum (red bell pepper) (I used one out of a jar)
Garlic
½ little hot red chilli
A good squirt of tomato sauce (ketchup)
Salt and pepper
A splash of white wine vinegar
A splash of extra virgin olive oil
When the flavours had melded after 10 minutes or so, I gave it a whizz
up with my stick blender.
The pork chops were tenderised – read bashed hard with a pestle wrapped
in cling film – and then given a very quick sear in a pan for colour and then
finished in the oven for about 20 minutes.
I'm not a huge pork fan...so this would shake it up for sure.
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