Porkwithcarrotsandpeppers Recipes

PORK WITH CARROTS AND PEPPERS

Steps:

• In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
• Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
• Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.

GROUND PORK WITH CARROTS AND PEPPERS

Steps:

• In a wok combine pork, onion and carrots.
• Cook until no pink remains in the pork and carrots are tender crisp.
• Drain off any fat.
• To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
• Add approx 1/2 of the peppers.
• Cover and simmer 10 minutes.
• Toss and add remaining peppers.
• Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
• Serve over rice.

HONEY-GINGER PORK WITH CARROTS AND APPLES

Steps:

• Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
• Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
• Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.

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

SKILLET PEPPER AND GARLIC PORK CHOPS

Steps:

• Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
• Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).