Bone-In Pork Chops (2)
from the fridge and pat them dry. Season with
Salt (to taste)
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)
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).
Remove the pork chops from the pan and drain the excess fat, leaving 2 Tbsp behind for cooking the vegetables in the next step.
In the same pan over medium heat, add the
Green Bell Pepper (1)
Red Bell Pepper (1)
Red Onion (1/2)
. Sauté until the onions are soft. Then, add
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.
Spoon the sweet and sour sauce onto a serving platter and place the rested pork chops on top. Serve with your choice of starch to complete the meal.