F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Pork with Sweet-Sour Peppers and Onions

  • SERVINGS: 4
  • FAST
  1. 1/4 cup extra-virgin olive oil
  2. 1 red bell pepper, cut into 1/2-inch strips
  3. 1 yellow bell pepper, cut into 1/2-inch strips
  4. 2 red onions, halved and sliced crosswise 1/2 inch thick
  5. 1/4 cup dried currants
  6. 1 1/2 tablespoons sherry vinegar
  7. 1 1/2 teaspoons minced rosemary
  8. 1 1/2 teaspoons finely chopped mint
  9. 2 tablespoons water
  10. Salt and freshly ground pepper
  11. 2 medium Yukon Gold potatoes, cut into 3/4-inch dice
  12. Eight 4-ounce boneless pork loin chops, about 1/2 inch thick
  13. 2 tablespoons flat-leaf parsley leaves
  1. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the bell peppers and onions and cook over moderate heat, stirring often, until softened and charred in spots, about 10 minutes. Add the currants, vinegar, rosemary, mint and water and cook, stirring, until the liquid is evaporated. Season with salt and pepper, cover and keep warm.
  2. Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the potatoes and cook over moderate heat, stirring occasionally, until golden and cooked through, 10 to 12 minutes. Using a slotted spoon, add the potatoes to the peppers and onions and stir to combine.
  3. Set the empty skillet over moderate heat. When the oil shimmers, season the pork chops with salt and pepper, add them to the skillet and cook over high heat until browned and just cooked through, 2 to 3 minutes per side. Arrange the sweet-and-sour vegetables on a platter or on plates and top with the pork chops. Garnish with the parsley leaves and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.