Skillet Pork And Peppers 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

ONION-AND-PEPPER PORK CHOPS

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

SKILLET PEPPER AND GARLIC PORK CHOPS

Steps:

• Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
• Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK STEAKS WITH PEPPERS

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.

SKILLET PINEAPPLE BBQ PORK

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 3 min. Add peppers; cook 4 min. or until meat is done, stirring occasionally.
• Add all remaining ingredients except cilantro; cook and stir 3 to 5 min. or until heated through.
• Top with cilantro.

SKILLET PORK AND CABBAGE

Steps:

• Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
• Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
• Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
• Remove pork and set aside. (If necessary, cook pork chops in two batches.)
• Remove skillet from heat and coat with more cooking spray; add onion and garlic.
• Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
• Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
• Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
• Return pork to skillet; sprinkle cabbage on top.
• Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

PEPPER LOVER'S PORK CHOP SKILLET

Steps:

• Sprinkle chops with black pepper. Add 3 chops to large nonstick skillet; cook on medium heat 3 to 4 min. on each side or until done (160ºF). Transfer to platter; cover to keep warm. Repeat with remaining chops.
• Add peppers and 1/2 cup broth to skillet; cook on medium-high heat 5 min. or until peppers are crisp-tender and most of the broth has evaporated. Whisk in Neufchatel, remaining broth (6 Tbsp.), garlic powder and crushed pepper; cook and stir 2 to 3 min. or until sauce is well blended and heated through.
• Serve sauce over chops.