Tuesday, January 31, 2012

Pork 'n Peppas

Here's a way to add some extra veggies to a main meat course. The photo shows this dish made with pork chops, but this is equally delicious when made with pork tenderloin cut into medallions when served. Pepperdaw peppers are whole, small red peppers that can be found in with the olives or pickles. I usually buy them by the pound from the fresh olive bar, but I've also seen them in jars.


1 pork tenderloin
(or 4 pork chops)
1 Tbs blackening spices
1 tsp olive oil
1 cup chopped onion
1 cup chopped red pepper
1 cup whole red pepperdaw peppers


Dredge the pork in the blackening spices. Heat olive oil in a nonstick or cast iron skillet. Add the pork to the skillet, along with the chopped onion and red pepper. Cook on each side (or all sides if cooking a tenderloin) for about 3 minutes per side. Test the pork for doneness - it should be pink, not bloody, in the middle. Add the pepperdaw peppers and cook everything for about 1 more minute, just enough time to warm the remaining peppers. Serve.

Stealthy Cooking Tip: Using a topping that's vegetables instead of a sauce that's based on butter, and you've increased vitamins, fiber, and nutrients while reducing saturated fats and calories. Something good about that!

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