Char-grilled pork cutlets with roasted peppers and sautéed potatoes

Mix the pork chops with 25ml of the olive oil, garlic and the crushed thyme Season with salt and freshly ground pepper. Set aside to marinate in the refrigerator for at least 20 minutes to an hour, longer if you can.

Heat a barbecue and put the red, yellow and green peppers on the hot grill. Drizzle with 25ml of olive oil and grill until blackened on all sides.

Place the grilled peppers in a bowl, cover with cling film and set aside until cool. Peel, remove the seeds, and slice the peppers into strips. Toss together with the parsley.

Cook the marinated chops on the barbecue and grill until cooked through and browned on both sides.

Heat the remaining olive oil in a large frying pan. Add the potatoes and fry until lightly browned. Add the shallots and continue frying until golden brown.

Serve the barbecued chops straight from the grill with the roasted peppers and sautéed potatoes.