Pepper and Onion Pork Chop Traybake Recipe
This delicious traybake recipe is wonderfully simple; chop some veggies and throw them in a pan, add some honey and vinegar, and whilst they are getting a head start in the oven, you can sear off your pork chop, add some paprika and pop them on top of the peppers.
Servings 2 Servings
Calories 832kcal
Ingredients
- 3 Bell Peppers Around 550g Unprepared Weight
- 1 Red Chilli Pepper
- 1 Large Red Onion Around 200-225g
- 6 Garlic Cloves
- 2 tablespoon Olive Oil
- 3 tablespoon Red Wine Vinegar
- 1 tablespoon Honey 20g
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
For the Pork Chops:
- 2 Thick Cut Bone-in Pork Chops 300g Each
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
Instructions
- Remove the stems and seeds from the bell peppers and roughly cut them into 25-30mm (1") strips and place them in a bowl.
- Cut the chilli pepper into 2-3mm (⅛") thick rounds and chuck them in with the peppers.
- Top and tail the red onion, cut it in half, peel it, then cut each half into 4 wedges and add them to the bowl.
- Cut the root off the garlic cloves, lightly crush them with the heel of your hand, then peel off the skin and place them in the bowl.
- Add the olive oil, red wine vinegar, honey, salt and black pepper to the veggies. Toss them to thoroughly coat, transfer them to a 35cm x 22cm (14" x 9") baking tray and pop them in the oven at 200°C or 400°F for 40-45 minutes.
- Whilst the veggies are getting a head start, prepare the pork chops. Remove the rind and trim the fat to an amount you are happy with, and then score the fat.
- Rub the pork chops with the cooking oil and then season generously with salt and pepper.
- 25 minutes after the peppers have gone into the oven, sear the pork chops on all sides until you have a nice colour in a 30cm or 12" frying pan, beginning with the fat, then on each side. This will take around 5-8 minutes in total.
- Sprinkle the pork chops with the smoked paprika, then place them on top of the peppers in the oven and cook for the remaining 10-12 minutes. Or until the pork chops reach an internal temperature of 63°C or 145°F.
Nutrition
Serving: 1 | Calories: 832kcal | Carbohydrates: 38g | Protein: 68g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Cholesterol: 210mg | Sodium: 1313mg | Fiber: 5g | Sugar: 19g
