Pork And Peppers Over Potatoes Food

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

SUMMER PORK & POTATOES

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
• Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
• Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

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

PORK AND POTATO STEW

Steps:

• In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
• Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
• At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
• Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
• Garnish with chopped parsley and sour cream if preferred.

PORK LOIN WITH PEPPERS

Steps:

• In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

PORK AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix chicken soup and mushroom soup with water; whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.

POTATOES, GREEN PEPPERS, AND PORK CHOPS

Steps:

• Lay pork chops in a bottom of a baking dish.
• Cover with onions, potatoes, and green peppers.
• Season with salt and pepper.
• Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.

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 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.

PORK CHOPS WITH ROASTED PEPPERS AND POTATOES

Steps:

• In large skillet, heat oil to med-high.
• Add pork chops and cook until browned; set aside.
• Combine potatoes, onion, and oregano in skillet.
• Stir-fry 5 minutes, stirring often.
• Add chops, chicken broth, red peppers, and black pepper.
• Heat to boil; reduce to low.
• Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
• Remove pork and vegetables from seasoned broth; serve broth as a side.

MOM'S OVEN PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
• Season both sides of pork chops liberally with salt and pepper.
• Heat vegetable oil in large skillet over medium high heat.
• Brown both sides of pork chops. Move to prepared dish.
• Slice scrubbed potatoes and arrange over pork chops in baking dish.
• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
• Spread mushroom soup over potatoes.
• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.

JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS

Steps:

• Heat oven to 425 degrees F.
• Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
• Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
• Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
• Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
• Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
• Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
• To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE

Steps:

• Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight.
• When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F.
• Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven.
• After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total.
• Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil.
• While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

OVEN ROASTED COUNTRY PORK RIBS WITH ONIONS AND POTATOES

Steps:

• Preheat oven to 385 degrees F. Cut pork into serving size pieces. Place in a metal baking pan. Sprinkle with half the rosemary and garlic powder, season with salt and pepper to taste. In a bowl place the quartered onion and potato, olive oil, remaining rosemary, garlic powder, and salt and pepper to taste. Mix until all are coated well. Add to pan with pork. Roast for 45 minutes.

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE

Steps:

• Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight. When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F. Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven. After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total. Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil. While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.