2 x 200g (approx.) pork chops or fillets
Olive oil, for frying
2 cloves garlic, skin on, crushed
1/2 tsp oregano
1/2 tsp rosemary
3 knobs of butter, for basting

For the sweet and sour peppers

Olive oil, for frying
1/2 red onion, sliced
1 red bell pepper, deseeded and thinly sliced
A handful of cherry tomatoes, halved
1 tbsp caster sugar
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp oregano
1/2 tsp rosemary
1 tbsp red pesto

2 x 200g (approx.) pork chops or fillets 2 cloves garlic, skin on, crushed 1/2 tsp oregano 1/2 tsp rosemary 3 knobs of butter, for basting 1/2 red onion, sliced 1 red bell pepper, deseeded and thinly sliced 1 tbsp caster sugar 3 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1/2 tsp oregano 1/2 tsp rosemary 1 tbsp red pesto

For the peppers: heat a little olive oil in large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar and fry over a high heat for 4-5 minutes until soft and coloured, in the last minute add the oregano and rosemary.

Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the pesto and cook for a further 2-3 minutes.

In the last minute add the tomatoes then turn off the heat. Decant into a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.

For the pork: if you are using chops, using a sharp knife, make cuts into the fat, 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 cooking and will make it cook more evenly. Season the chops really well on both sides, pushing the seasoning into the meat.

Place the cleaned-out frying pan over a high heat until hot and add a dash of oil. Add the chops, garlic, oregano and rosemary2-3 minutes until coloured. Turn and fry for a further 2-3 minutes on the other side, pushing the herbs under the chops and breaking up the garlic a little.

Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.) 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 5-10 minutes, spooning over the basting butter now and again.

Serve the pork on top of the peppers with the resting juices and a little juice from the peppers.