The Cooking Mawma

1: In a large frying pan, heat 1tbsp olive oil on medium-high heat. Add onions and peppers and season with 1tsp salt and pepper, and then add sugar. Saute over high heat for 4-5 minutes until softened.

2: Add vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down heat to low and add 1tbsp olive oil and cook for another 3 minutes. Stir in shredded basil and cook for 30 seconds. Turn heat off and transfer to a bowl, setting aside. Wipe pan clean.

3: Season both sides of pork chops with salt and pepper, pushing into the meat.

4: Get cleaned frying pan hot on high heat and add 1tbsp olive oil. Add pork chops, garlic and rosemary and cook for 2-3 minutes until colored. Turn the pork chop and cook another 2-3 minutes on the other side, pushing down rosemary and breaking up garlic a bit.

5: Towards the last minute of cooking, add butter and baste the chops with it as they are cooking, to speed up cooking process and keep the chops moist. Squeeze garlic out of its skin and place it with herbs on top of chops.

6: Transfer the chops to a plate and allow it to rest for 5-10 minutes before cutting into them. Serve on top of the sweet & sour peppers.