• 4 pork chops

  • 2 Capsicums (cut into strips)

  • 1 Green pepper (cut into strips)

  • 1 Tbsp sugar

  • 2 Tbsp red wine vinegar

  • 1 Red onion (chopped)

  • 3 cloves of garlic

  • Bunch of fresh thyme

  • Olive oil

  • Butter


  1. Heat a generous helping of olive oil in a pan, and ensure it’s hot. Season pork chops with salt & pepper. Place in pan. As you place the chops in the pan it should sizzle. If it doesn’t, it means your oil is not hot enough.

  2. Role the thyme sprigs between your hands to ensure the flavour gets released. Place in pan along with roughly chopped garlic. Fry for +- 3 minutes on both sides. Remove from pan and allow to rest.

  3. Remove thyme from pan, reduce heat to medium, and add the strips of pepper, and chopped onion. Allow the onion to become slightly translucent. Add sugar.

  4. After 3 minutes add red wine vinegar, and allow to cook until the peppers become tender but not soggy.

  5. Remove from heat. Divide equally on plates, and place rested pork chops on top.

 W. Nieuwoudt - All rights reserved