Enjoy garden-fresh flavors with tender, juicy pork chops. This Italian Pork with Vegetable Saute recipe is quick, simple and so delicious, your family will ask for seconds every time.
- 2 tablespoons olive oil, divided
- 1-2 bell peppers, cored and cut into 1/2-inch dice
- 10 ounces cremini mushrooms, sliced
- 3 scallions, white and green parts, thinly sliced
- 1 pound boneless pork sirloin chops, cut into 1-inch cubes
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon flour
- 1/2 cup dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add the red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until the juices evaporate, about 5 minutes. Stir in the scallions and cook until wilted, about 1 minute. Transfer to a plate.
Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining 1 tablespoon of oil to the skillet and heat. Add the pork and cook, turning occasionally, until browned and the meat is slightly pink when pierced to the center with the tip of a sharp knife, about 5 minutes. Sprinkle with flour and stir with a wooden spoon to coat pork.
Add the wine and 1/2 cup water and bring to a boil, scraping up browned bits in the pan with a wooden spoon. Return the vegetables to the pan and cook until the sauce is nicely thickened, about 1 minute. Season with salt and pepper. Serve hot.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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