Skillet Pork & Peppers

Prep Time
Cook Time
Ready In

"Serve with steamed asparagus and hot linguini."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



Sauce was delicious. Easy to make. We served it over rice and it went well with rice.

review by:
(26 Aug 2021)


made this tonight, my hubby didnt care for it, as he stated it was too "tomato-y ", but i did enjoy it... thank you for sharing

review by:
(7 Sep 2018)


This is wonderful! I didn't have any wine or chicken broth so used apple juice for the wine and water and 2 bouillon cubes for the chicken broth. Delicious even with my subs. Next time I will be sure to have all the right ingredients. This is a keeper! Thanks for sharing!

review by:
(20 Feb 2016)