photo: kingrecipes.com Pork with Peppers and Onions

Pork with Peppers and Onions

Pork with peppers and onions makes a fabulous weeknight family meal.

This recipe is extremely simple and absolutely delicious, it doesn’t involve a great variety of ingredients and doesn’t require any special cooking skills, so it can be cooked by anyone!

It doesn’t take more than thirty minutes to cook pork with peppers and onions, what a time-saver!

It’s an excellent idea to partner peppers and onions with pork chops, and to use the sauce to bind the tastes of al ingredients. A splash of balsamic vinegar makes the sauce incredibly flavourful and peppers - rather juicy.

For those trying to cut on using carbs, the recipe can be used as is, however, if you can’t imagine your dinner as a combination of protein and veggies only, hot boiled boiled rice or mashed potatoes would be a perfect addition for serving.

30 min

2 servings

Steps

1. Start with preparing the pork chop before you take care of the vegetables. Use the sharp knife to make cuts through the skin into the fat, it will help the chop to sit well in the pan. Season with salt and pepper mix on both sides, rub and push well into the skin, then leave to sit for 10-15 minutes while you take care of peppers and onions.
2. Cut bell peppers and onion into 1/2-inch strips. In a large skillet, heat 2 tablespoons of the oil. Add the bell peppers and onions and cook over moderate heat, stirring often, until soft, about 5 minutes.
3. Season peppers and onions with salt, add add the vinegar, honey and soy sauce and let it cook for 2-3 minutes. Stir in chopped basil and sesame seeds and continue to cook for 30 seconds, then turn off the heat, and put aside, covering with the lid to keep it warm.
4. Set the empty skillet over moderate heat. When the oil shimmers, add pork chops to the skillet and cook over high heat for 2 to 3 minutes per side. While the chops cook on 1 side add some thyme and chopped garlic to the skillet. Turn over the pork chops and cook for another 2-3 minutes until browned and just cooked through.
5. Arrange the vegetables on a platter or on plates together with with the pork chops. Garnish with the parsley leaves and serve.

Chef’s tips:
● Start with preparing the pork chop before you take care of the vegetables. Ideally 1 hour before other preparations. This way the meat will absorb the seasoning and start to tenderize.
● If the stove space allows handling two skillets at the same time, start frying the meat at the same time as you add the sauce to the peppers and onions. Vegetables and meat will finish cooking around the same time, which will help save time and keep them both quite warm for serving.
● You can alternatively use lamb or beef if that’s your favourite choice of meat.