SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
PORK STEAKS WITH PEPPERS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat oil and brown steaks over medium-high heat.
- Remove steaks.
- Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
- Stir in tomato, then onion soup mix blended with water, thyme and pepper.
- Bring to a boil.
- Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
PORK AND PEPPER STEW
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Provided by Linda
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g
PORK STEAKS
My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
Provided by BABYLOVE1222
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
- Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 353.1 calories, Carbohydrate 3.9 g, Cholesterol 118 mg, Fat 25.4 g, Fiber 1.1 g, Protein 26.5 g, SaturatedFat 11.4 g, Sodium 719.7 mg, Sugar 1.1 g
PORK STEAK AND ONIONS
This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.
Provided by Always in the kitch
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Season both sides of pork steaks with salt, pepper and garlic powder to taste.
- Spray electric fry pan or very large skillet with cooking spray.
- Heat to 375 degrees.
- Brown both sides of steak.
- When meat has been browned and starts to stick a bit, add two cups water.
- Cover.
- Cook for 15 minutes.
- Turn.
- Add water as it slowly cooks down.
- Always scraping up browned bits.
- Cook another 15 minutes, turning if necessary.
- Cover all the meat with onions.
- Add water again to keep level at 1/2 inch or so.
- Cook 15 minutes, turn meat, poke onions into liquid.
- Add more water if necessary.
- Keep cooking until onions are cooked all the way down, almost carmelized.
- Let liquid cook almost all the way down, again.
- Add just a cup of water.
- Scrap all bits and remove from pan.
- Serve with onions and juice on top.
PORK WITH THREE PEPPERS
I like to cut the meat and vegetables ahead of time. Then this entree goes from the skillet to the table in no time.-Sheri La Fleche, New Bedford, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, stir-fry the pork, onions and garlic in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally., Combine the flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
PORK-SHOULDER STEAKS WITH HOT PEPPER DIP
This is pork barbecue as you've probably never experienced it, with the shoulder cut crosswise into pencil-thin steaks and grilled directly over hickory embers. Note we're saying grilled, not barbecued (smoked), the way most pork shoulder is cooked in the South. But it's not complete until it's dipped in a fiery bath of vinegar, melted lard or butter, and cayenne. And no one makes it better than Anita Hamilton Bartlett at R&S Barbecue in Tompkinsville, Ky. To be strictly authentic, you'd grill over a wood fire; barring that, add hickory or other hardwood chunks or chips to your charcoal fire, or place wood chunks under the grate and over the burners of your gas grill. An added advantage: this is "barbecue" you can cook in 15 minutes.
Provided by Steven Raichlen
Categories steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dip: Place the ingredients in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or black pepper to taste. Transfer 2 cups of the dip to a baking dish large enough to fit the steaks.
- Grill the pork: Set up your grill for direct grilling (see note below), and heat to high. Brush or scrape the grill grate clean, and oil it with a tightly folded paper towel dipped in vegetable oil.
- Immerse the steaks in the dip in the baking dish, turning with tongs to coat both sides. Season with salt and pepper. Arrange the steaks on the grill grate. Grill until browned on both sides and cooked to taste, 3 to 5 minutes per side for medium. Baste the steaks with more dip as they grill.
- Dunk the steaks in the pot (not the baking dish) of dip before serving. For extra excitement, ladle more dip into small bowls or cups for serving on the side.
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