Skillet Pork & Peppers
Recipe: #20796
August 31, 2015
Categories: Loins, Mushrooms, Peppers, Italian Sunday Dinner, Gluten-Free, No Eggs, Wine, Italian Dinner, more
"Serve with steamed asparagus and hot linguini."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (388 g)
- Calories 379
- Total Fat - 19.8 g
- Saturated Fat - 4.8 g
- Cholesterol - 107.3 mg
- Sodium - 2166.2 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.5 g
- Sugars - 3.2 g
- Protein - 39.6 g
- Calcium - 137.4 mg
- Iron - 2.9 mg
- Vitamin C - 45.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven broiler.
Step 2
Slice the pork on an angle into 1-inch-thick pieces; season with 1/2 teaspoon salt.
Step 3
Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion, peppers and mushrooms and season with remaining salt; cook until the vegetables are crisp-tender and slightly browned, about 6 minutes. Transfer to a plate.
Step 4
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.
Step 5
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.
Step 6
Pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add onion and peppers and sprinkle with the cheese.
Step 7
Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes. Serve.
Tips
No special items needed.
3 Reviews
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