Pork And Peppers In 30 Minutes Food

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS

Steps:

• Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
• Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
• While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
• Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

HONEY PORK AND PEPPERS

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK AND PEPPERS OVER POTATOES

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
• Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
• Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
• Stir in vinegar and pork, and cook another minute or two.
• Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.