Pork Piperade
I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York Recipe Type: Dinner Total Time: PT30M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 205
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 205
1/4 cup all-purpose flour
1 packet (1-1/4 ounces) reduced-sodium taco taco seasoning mix, divided
1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips
2 tablespoons canola oil
PIPERADE:
3 tablespoons olive oil
1 medium Spanish onion, thinly sliced
2 medium red bell peppers, julienned
2 cups San Marzano Tomatoes, drained (reserve juices)
Directions:
In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm.
In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.
Source: tasteofhome.com
In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm.
In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.
Source: tasteofhome.com