Pork with Sweet-Sour Peppers and Onions Recipe

Name: Pork with Sweet-Sour Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 red bell pepper, cut into 1/2-inch strips; 1 yellow bell pepper, cut into 1/2-inch strips; 2 red onions, halved and sliced crosswise 1/2 inch thick; 1/4 cup dried currants; 1 1/2 tablespoons sherry vinegar; 1 1/2 teaspoons minced rosemary; 1 1/2 teaspoons finely chopped mint; 2 tablespoons water; Salt and freshly ground pepper; 2 medium Yukon Gold potatoes, cut into 3/4-inch dice; Eight 4-ounce boneless pork loin chops, about 1/2 inch thick; 2 tablespoons flat-leaf parsley leaves

Servings: persons

1/4 cup extra-virgin olive oil
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
2 red onions, halved and sliced crosswise 1/2 inch thick
1/4 cup dried currants
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons minced rosemary
1 1/2 teaspoons finely chopped mint
2 tablespoons water
Salt and freshly ground pepper
2 medium Yukon Gold potatoes, cut into 3/4-inch dice
Eight 4-ounce boneless pork loin chops, about 1/2 inch thick
2 tablespoons flat-leaf parsley leaves

1
In a large skillet, heat 2 tablespoons of the oil until shimmering.
2
Add the bell peppers and onions and cook over moderate heat, stirring often, until softened and charred in spots, about 10 minutes.
3
Add the currants, vinegar, rosemary, mint and water and cook, stirring, until the liquid is evaporated.
4
Season with salt and pepper, cover and keep warm.
5
Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil until shimmering.
6
Add the potatoes and cook over moderate heat, stirring occasionally, until golden and cooked through, 10 to 12 minutes.
7
Using a slotted spoon, add the potatoes to the peppers and onions and stir to combine.
8
Set the empty skillet over moderate heat.
9
When the oil shimmers, season the pork chops with salt and pepper, add them to the skillet and cook over high heat until browned and just cooked through, 2 to 3 minutes per side.
10
Arrange the sweet-and-sour vegetables on a platter or on plates and top with the pork chops.
11
Garnish with the parsley leaves and serve.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 red bell pepper, cut into 1/2-inch strips, 1 yellow bell pepper, cut into 1/2-inch strips, 2 red onions, halved and sliced crosswise 1/2 inch thick, and more.

Yes, Pork with Sweet-Sour Peppers and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork with Sweet-Sour Peppers and Onions

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