Braised Pork With Peppers And Onions Recipes

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY

Steps:

• Preheat oven to 350°.
• Dredge chops by shaking in a paper bag with flour, salt, and pepper.
• Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
• Remove from heat.
• Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
• Put chops back in pan and pan back on heat source and lay onion slices over chops.
• Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
• Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
• Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

EASY BRAISED PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in medium hot skillet.
• Brown chops for 2-3 minutes per side.
• Remove chops from pan.
• Sauté onions and garlic in pan 2 minutes, until soft.
• Reduce heat to low, and return chops to pan.
• Spread the onions over the chops, cover and braise for 45 minutes.