crockpot pork chops with red and green bell peppers

#Crockpot pork chops with red and green bell peppers skin

Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.ĮNJOY! Don't forget to check out Gordon Ramsay's Home Cooking book! Tag AND on Instagram Ingredients 2 pounds Bone- in Pork Chops Browned in Olive Oil 2 cups Chicken Broth add to chops in caserole whole Onion Slice on each Pork Chop 1 whole.Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter now and again.

#Crockpot pork chops with red and green bell peppers skin

(Push the fatty edge of the chops toward the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place it with the herbs on top of the chops. Toward the end of cooking time, add 3 chunks of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist.Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Place the cleaned-out frying pan over high heat until hot and add a dash of oil.(This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat. Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don't cut into the meat. 1 large white onion, thinly sliced 3 medium bell peppers, thinly sliced 1 cup barbecue sauce Kosher salt and freshly ground black pepper, to taste Fresh parsley, chopped, for serving (optional) Preparation Arrange pork chops in your slow cooker insert (4 qt to 6 qt works best) and top with onion, peppers, barbecue sauce, and salt and pepper.Wipe the pan clean, ready to cook the pork. Transfer to a bowl and set aside to infuse. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft.If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.) (Make sure you can hear the vegetables hissing in the pan. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. Heat a little olive oil in a large frying pan, then add the onion and peppers. Gordon Ramsay's Pork Chops with Peppers *(step by step instructions are Gordon's as well as the ingredients, tips and measurements!) Ingredients lists for the Crock Pot Pork Chops Fajitas.