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.
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
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Season chops with black pepper. Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops. Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally. Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Time 3h Yield 8 Number Of Ingredients 8 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.
Time 1h5m Yield 4-6 servings. Number Of Ingredients 13 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.
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.
More about “pork with three peppers recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Make 4 servings of rice as directed. In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well. Set aside. Cook pork until no longer pink. Add bell peppers; cook and stir 2-3 minutes. Add orange juice mixture. Bring to a boil. Boil 1 minute or until sauce is slightly thickened, stirring constantly. Serve over rice.
