We like to watch cooking shows. The habit started during the pandemic when we weren’t doing much, and it was a way to show some curiosity and creativity. We have seen numerous seasons of Chopped, Beat Bobby Flay, Next Level Chef, Top Chef, Hell’s Kitchen, and more. Recently we started watching episodes of Gordon Ramsay’s Ultimate Cookery Course, and the information is still relevant even the one season is over ten years old. The entire season is to include 100 recipes that “you can stake your life on,” along with 100 top kitchen tips. We liked the first two episodes so much that we bought the book–it should arrive in a few days. I am excited to see how the recipes and tips compare to those on the TV.
TIP: Sharpen your knives before each use. We would do that most of the time, but we are now getting fanatical about doing it before every cooking session.
BENEFIT: Foods are easier to cut, making it less likely that you will cut yourself!
I decided to cook Gordon’s (we’re on a first-name basis now) Pan-Seared Pork Chops with Sweet & Sour Peppers. We are fairly well stocked with good cooking utensils, but the one thing that clearly separates us from professionals is that our kitchen stove is a glass flattop. A gas stove is definitely better as you can control the heat, and you can tip the pan (for basting the items, etc.) and still have the heat source hitting the pan. But we are not changing the stove, so we’ll just have to deal with it.
His recipe was for two pork chops; but we started with four, cooking two at a time.
The first image above is the raw chops along with some fresh thyme from our garden. The next image is of the dried spices I was going to use; opted not to use the garlic powder as we have fresh garlic cloves. The recipe doesn’t call for paprika, but I decided to add some Smoked Paprika (bought in Budapest) for flavor and color. Next are the chops with rubbed in spices on both sides plus salt and pepper. The fresh thyme goes into the pan when cooking. The fourth image is right after the chops were put into the pan’s sizzling oil.
Rather than write out all the details of the recipe, here are a few items:
> Lay the chops (away from you to avoid oil splash) into the sizzling oil.
> Add butter, garlic, and thyme.
> Sear for a few minutes on each side, including rendering the fat on the edge.
> Remove chops from pan and let them rest about 5 minutes.
Wipe out the pan with a paper towel. It’s now time for the peppers and onions.
Above are the three peppers I used; you can use any, but I like a variety of colors. There is also a red onion (I used half), plus some cloves of the garlic. After watching Gordon showing how to slice the pepper, I am proudly displaying my “pepper carcass.” Then there is the bowl of sliced peppers, some chopped fresh basil, and the sliced onions. Finally they are in the pan.
I cooked the peppers and onions in the hot oil along with some salt, pepper, and sugar (for caramelizing the onions). I tossed with a wooden spoon and added red wine vinegar. Reduced heat, added more oil, and the chopped basil for about 30 seconds. Removed from the heat and put into a serving bowl.
For serving, I placed some peppers and onions on the plate, topped with a chop, and then some more vegetables for color. For the wine, we chose Kim Crawford Sauvignon Blanc from New Zealand, a delightful blend to counterbalance the acidity of the meal.
I don’t know if Gordon would give me a thumbs up for the dish, but we thoroughly enjoyed it.
Keep an eye out for more recipes.
Happy Travels and Eating!
Stuart
Stuart Gustafson is America’s International Travel Expert® who speaks on cruise ships, writes novels, and loves everything about travel. Visit his website at www.stuartgustafson.com. Stay in contact with his travels, his food journeys, and even his books by signing up for his newsletter that he usually publishes once a week — a little more often at times:
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