Pork Chops with Sweet and Sour Peppers

Remove the Bone-In Pork Chops (2) from the fridge and pat them dry. Season with Salt (to taste) and Ground Black Pepper (to taste) , allowing them to dry brine for 20 minutes. This will also help the pork chops come closer to room temperature.

Heat a heavy skillet over medium-high heat and add Olive Oil (2 Tbsp) until it starts to lightly smoke. Place the pork chops in the skillet, fat cap side down first to render the fat then lay down on each side and sear each side for 2 minutes.

Reduce the heat to low and add Garlic (2 cloves) , Fresh Thyme (5 sprigs) , Fresh Sage (3 sprigs) , and Unsalted Butter (2 Tbsp) to the skillet. Wait for the butter to foam, then baste the pork chops in the bubbling fat. Continue basting for about 7~9 minutes until a golden crust forms or when the pork chops reach an internal temperature of 150 degrees F (65 degrees C).

In the same pan over medium heat, add the Green Bell Pepper (1) , Red Bell Pepper (1) , and Red Onion (1/2) . Sauté until the onions are soft. Then, add Oranges (3) and Apple Cider Vinegar (1/3 cup) , allowing the liquid to reduce by half. Taste and season with Granulated Sugar (1/2 Tbsp) if the sauce is not sweet enough.

Reduce the heat to low and gradually add the Unsalted Butter (1/2 cup) , whisking to emulsify the sauce, until it reaches a silky consistency. Taste and adjust the seasoning, adding Fresh Basil (1/4 cup) at the end for a fresh herby flavor.