Changes

'''Sweet and Sour Pepper'''=== sweet sour peppers Ingredients ===* bell Olive oil, for frying* 1 red onions, peeled and sliced (I use 2)* 2 red peppers , deseeded and thinly sliced* Sea salt and freshly ground black pepper* 1 tbsp caster sugar* 3 tbsp red onionwine vinegar* 1 tbsp extra virgin olive oil* saltSmall bunch of basil, pepperleaves shredded=== Instructions ===* Julienne the peppers.* Heat a little olive oil in a large frying pan, table spoon then add the onions and peppers.* Season with salt and pepper* Add the sugarand sauté over a 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 frying them.)* Add the red wine vinegarand 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 oiland cook for a further 2–3 minutes.* Stir in the shredded basil, rolled up and chop, continue to cook for 30 seconds, then turn off the heat.* Decant into a bowl and set aside to infuse.

'''Pork Chops'''=== pork chop Ingredients ===* season 2 pork chopchops, about 200g each* Olive oil, score fat side for even frying* 2 garlic cloves, skin on, crushed* Small bunch of thyme* Butter=== Instructions ===* Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. This will stop the meat from curling up during cookingand will make it cook more evenly.* Season the chops really well on both sides, pushing the seasoning into the meat.* olive oil in Place the cleaned-out frying pan, over a high heat, lay pork chop in until hot panand add a dash of oil.* add crushed Add the chops, garlicand thyme and fry for 2–3 minutes until coloured.* add taragon + thyme as bundle, place meat Turn and fry for a further 2–3 minutes on topthe other side, pushing the thyme under the chops and breaking up the garlic a little.* Towards the end of cooking time dddd, add 3 knobs of butter and baste the chops with butter it as they are cooking, to speed up the cooking process and keep the chops moist. (3Push the fatty edge of the chops towards the back of the pan to help render the fat.5 minutes each side)* Squeeze the garlic out of its skin and place with the herbs on top of the chops.* Transfer the chops to a plate, and rest for 5 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.