Let's Get Cooking
- 1 Crumble the stock cube with half the olive oil, add the pepper and mix together to form a paste.
- 2 Rub the paste over the pork chops and set aside.
- 3 Heat remaining oil in a large frying pan, add the peppers, onions, chilli and sugar and cook on medium high heat for 2-3 minutes. Add the red wine vinegar and bring to the boil. Reduce the heat, stir in the basil. Empty the pan onto a large plate and set aside.
- 4 Reheat the same frying pan. Once hot, add the pork chops, thyme and garlic and cook on medium heat for 4-5 minutes on each side or until cooked through. Place the chops on a large plate and leave to rest in a warm place for 5-6 minutes.
- 5 Serve with a generous helping of the sweet chilli peppers.
