Celebrating our 100th with Pork Chops and Peppers!


It’s Official!!!! This is our 100th blog post!!!!!!!

Writing this blog has been a labour of love. I have learned so much and had fun researching the material for each post, then cooking, baking, styling and photographing the food.

I have taken you along on vacations, written about my culinary classes, and shared my journey to become more fit and healthy and shared stories with you. I have tried cooking new cuisines and mastering techniques and skills that I did not know, when I started.

I think this quote describes how I feel about writing this blog.

“We are at our very best, and we are happiest, when we are fully engaged in work we enjoy on the journey toward the goal we’ve established for ourselves. It gives meaning to our time off and comfort to our sleep. It makes everything else in life so wonderful, so worthwhile.”
Earl Nightingale

Special thanks to my 490 regular followers and the 8,530 viewers from 85 countries around the world for reading and commenting and sharing my posts. You have inspired me to keep writing and to continue to learn and to grow.

I also want to thank my family, my friends for their patience and support. I cannot tell you how wonderful it feels to know that they believe in me and support my dreams.

I look forward to writing my next 100 posts with great enthusiasm! Some of the things that you can look forward to in the coming months are Food Styling tips from my next course at George Brown College, stories from my travels, interesting food events and great recipes and cookbook reviews.

This recipe comes from a new book called Gordon Ramsay’s Home Cooking.


Pork Chops with Peppers
Makes 2 servings


2 pork chops, about 7 oz. each
Sea salt and freshly ground black pepper
Olive oil
2 garlic cloves, skin on, crushed
Small bunch of thyme

For the Sweet and Sour Peppers:

Olive Oil
1 red onion, peeled and sliced
2 red peppers, seeded and thinly sliced
sea salt and freshly ground black pepper
1 tbsp. sugar
3 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
Small bunch of basil, leaves shredded

First prepare the peppers. Heat a little oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of sautéing them.)

Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for an additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.

Using a sharp knife, make cuts into the fat of the chops, about a 1/4 inch deep and at about 1 1/2 inch intervals, making sure you don’t cut into the meat. (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.

Place the frying pan over high heat until hot and add a dash of oil. Add the chops, garlic and thyme and cook for 2-3 minutes until coloured. 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.

Toward the end of the 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. (Push the fatty edge of the chops toward the back of the pan to help render the fat.) Squeeze the garlic out of the skin and place with herbs on top of the chops.

Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter now and again.

Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

Recipe from Gordon Ramsay’s Home Cooking by Gordon Ramsay


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