Plenty of PeppersTuscan Pork with Peppers has to be one of my favorites. I know I have so many but this recipe blends tender pieces of pork with the sweet flavor of red and green peppers.
You can use pork chops or pork cutlets for this dish. I prefer the juiciness of the tenderloin. If you would like to add a little heat to the dish you can add a few hot banana peppers to spice things up.
This Tuscan Pork with Peppers can be served all by itself or on top of pasta if you prefer. Enjoy!
2 pork tenderloins, cut into pieces
1 tsp of salt
1 tsp of fresh ground black pepper
2 Tbls of extra virgin olive oil
3 cloves of garlic, chopped
1 yellow onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper , cut into strips
1/2 cup of white wine
1 15 oz. can of diced tomatoes
1 tsp of dried oregano
1 tsp of dried basil
Trim all the silver fat off the pork then cut into the 2 inch pieces.
Season the pork with salt and pepper
In a large skillet, sauté the pork in the olive oil until browned.
Remove the pork from the pan and set aside.
Add the garlic, onions and peppers to the pan and sauté for about 3 to 4 minutes.
Return the pork to the pan
Deglaze the pan with the white wine.
Add the tomatoes, basil and oregano.
Cook covered for 20 to 30 minutes.
Serves 4 people
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