Pork Chops with Peppers-Gordon Ramsay’s Home Cooking

By: Corinne

A few years ago I bought my friend Julie the Smitten Kitchen Cookbook, a book by Deb Perelman of the¬†http://smittenkitchen.com/ blog. We both adore the book and her blog. In part it was this exchange that got us talking about cooking, which has since led to this blog ūüôā

Julie, being the thoughtful and wonderful person who she is, thought it would be fun to cook out of another cookbook together and I found this wonderful package in the mail one day.


In addition to all of her other qualities, Julie is a creative and accomplished scrapbooker (and scrap blogger if that is a thing?) She made the gorgeous card to go with the book and the beautiful jelly.

The first recipe from this book I tried was the the Pork Chops with Peppers. An odd choice since pork chops are NOT one of my favourite things.


I followed the recipe pretty much to the letter. After all, I wouldn’t want Chef Ramsay to yell at me – though I’m sure he’s lovely in real life. ¬†Things I would note- there is a generous amount of peppers and onions! I was a bit skeptical about the amount of sugar, as I often find in ‘sweet and sour’ type recipes mostly just end up sweet. I went with it and it wasn’t too much. I actually made three pork chops not two- and as you can see in my photo there are no shortage of peppers and onions on my chop. I actually quite liked this, which is a bit surprising because pork chops are not my favourite- I usually only make them when someone else requests them. The instructions in the book are clear and precise. The following video is Gordon preparing this recipe from his book.


Gordon Ramsay’s Home Cooking

By Julie


There is a lot of information in this book.  A lot.  Everything from how to chop an onion, to how to give your ribs extra flavor.  Home Cooking is a bible of everyday tips and information on how to be a better home cook.  This book is suitable for beginners and has a little something for everyone.

Remember that Ramsay is from the U.K. and does not measure in cups and teaspoons, but milliliters. ¬† There are one or two things I have found that didn’t make very much sense but I’m thinking that the team that “Americanized” the book may have made some translation errors or they could be just plain typos. ¬†After making a few things I have learned to research the recipe first online and read what worked and didn’t work for other people.

Everything I made worked out, with some tweaks. ¬†The only thing I made that I didn’t like was the noodle soup with poached egg and that’s because I didn’t have white miso. ¬†It’s unavailable locally and is outrageous online so I worked around it with mixed results. ¬†Also the mushroom quantity is way off and it ruined the flavour.

What’s the best thing that happened from this book?

I learned about the wonders of fish sauce.  Yum!

All that being said, I will continue to try things from this book and it will stay in my collection.

Most of the recipes are available online if you are not into buying the book and some are even on you-tube with Ramsay himself. ¬†The recipes in this book are also featured on Ramsay’s show, Home Cooking.

I encourage you to take a look and try some out.  Let us know how it goes!