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Braised Pork & Peppers

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Braised Pork & Peppers

 

 

I really didn’t know what name should I give to this delicious dish. I settled on Braised Pork with Peppers.

 

I made it the other night just putting things together and hoping for the best…..as I usually do….and another great dish was born.

 

Braised Pork with Peppers was so good that it made it to the WINNER list in my family and it will featured on our dinner table again…chef Michael Smith would be proud.

 

I grew up with sauces. Delicious rich sauces on everything (just about) so I try to create and re-create dishes reminding me of my fleeing youth.

 

 

 

 

PRINTABLE RECIPE

 

Serves 4-6

Ingredients:

  • 8 – 1/2″ Pieces of Boneless Pork Loin or Chops
  • 1 Large Onion (sliced)
  • 3 Sweet Peppers (red, orange, yellow – sliced or chopped)
  • Salt
  • Garlic Pepper Seasoning
  • 1 Tbsp Oil
  • 2 cups Vegetable Broth (water would be fine)
  • 1 Tbsp Flour

STEP 1: Wash and dry the pork loin. Trim most of the fat. Seasoned them with garlic pepper seasoning and salt.

STEP 2: In a large pot or Texas skillet heat the oil on high. Brown the pork quickly on each side 2 minutes per side). Remove the pork and keep it warm.

STEP 3: Turn down the heat to medium high. Brown the onions. Add the chopped peppers and saute for 2-3 minutes.

STEP 4: Place the pork on top of the onion and pepper mixture. Pour in the vegetable stock or water. Cover. Turn the heat down to medium-low and braise till the pork is tender (about 45 minutes).

STEP 5: After the pork is done remove it from pot and keep it warm.

STEP 6: Turn the heat to high, whisk flour into the sauce and let it boil until the sauce thickens. At this point the peppers and onions are gone and all you have left are small chunks. You can leave like that or you can use hand held blender to make it smooth.

 

I served BRAISED PORK & PEPPERS with rice and European sweet n’ sour cucumber salad.

 

 

Braised Pork & Peppers

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This recipe is linked to:
FULL PLATE THURSDAY, IT’S A KEEPER THURSDAY, FRUGAL FOOD THURSDAY, THURSDAY RECIPE SWAP MEET,

 

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