The ribs with capsicums in a pan are a typically summer second course that obviously is prepared in a pan and not in the oven given the heat of the season.
4 pork chops
Extra-virgin olive oil
Salt and pepper
1 Marinated Roasted Capsicum
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 20 minutes
Cooking: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Rub the pork chops with a little olive oil and season both sides with salt and pepper.
Put a splash of olive oil into a heavy large skillet over medium-high heat.
Put the chops in the skillet in a single layer and pan-fry until well browned, 3–5 minutes per side. If using thin-cut chops, transfer them to a platter. If cooking thick-cut pork chops, reduce the heat to medium and continue cooking the chops until the juices run clear when pierced near the bone, 3–5 minutes, then transfer to a platter.
Season the chops with a little salt and pepper. Spoon the marinated capsicum and their juices over the pork chops. Serve warm or at room temperature.