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1
Preheat the broiler.
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2
Slice the pork on an angle into 1-inch-thick pieces; season with salt.
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3
Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil.
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4
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.
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5
Transfer to a plate.
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6
Add the remaining 2 tablespoons oil to the skillet.
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7
Add the pork and sear over high heat until browned, 2 to 4 minutes per side.
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8
Transfer the pork to the plate with the onion and peppers.
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9
Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet.
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10
Cook, stirring, until the tomato paste turns brick-red, about 1 minute.
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11
Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil.
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12
Add the broth and return to a simmer.
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13
Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese.
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14
Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
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15
Per serving: Calories 380; Fat 18 g (Sat.
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16
4.4 g; Mono.
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17
10.5 g; Poly.
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18
2 g); Cholesterol 115 mg; Sodium 586 mg; Carbohydrate 10 g; Fiber 2 g; Protein 40 g
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19
Photography by Antonis Achilleos
