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 AND PEPPER STIR-FRY
This pork and pepper stir-fry recipe is a quick dish to put together with any cut of pork shoulder or pork loin (or even an odd pork chop).
Provided by Sarah
Categories Pork
Time 20m
Number Of Ingredients 14
Steps:
- In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
- De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
- Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
- Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
- Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 420 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
PORK WITH THREE PEPPERS DINNER
Yum! We had this for supper tonight. I chose not to use the extra salt, as the canned soup has plenty of salty taste, and I added more chili powder, and didn't use all of the flour/water thickening mixture. A really nice, fast weeknight supper that everyone enjoyed! Give this one a try... (This came from the April 8, 2002 Taste of Home magazine.)
Provided by KitchenCraftsnMore
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, stirfry the pork, onions and garlic together 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 flour and water until smooth.
- Gradually add this mixture to pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over rice.
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.
PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH
If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.
Provided by Chef John
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
- Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
- Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
- Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
- Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
- Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
- Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
- Serve pork chops with plenty of hot pickled pepper relish over top.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g
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