Saturday, 14 June 2014

Sauté Pork with Tomatoes & Sweet Peppers



Another recipe borne out of necessity to use up vegetables in the fridge (often the best kind of recipes of course), in this case mini sweet peppers.

This, inspired by a recipe here is actually a little bit like the venison and sour sweet peppers I have posted previously but with a little more of an Asian flavour owing to the inclusion of black vinegar and rice wine.

The slightly sweet sour goes really well with pork (like, duh) and you can substitute other types of vinegar (balsamic would work well) of course and omit the Shaoxing or even use a different type of wine as you see fit.

A perfect speedy mid week supper for two.


Sautéed Pork Chops with Tomatoes & Sweet Peppers
serves 2


2 tsp teaspoons rapeseed oil
2 boneless pork loin chops
sea salt & freshly ground black pepper
1 banana shallot, thinly sliced
1 large clove garlic, crushed
1 tbsp Chinkiang black vinegar
1 tbsp Shaoxing wine
15 mixed colour cherry tomatoes, halved
3 mixed colour mini sweet peppers, sliced
1 red chilli, deseeded and finely sliced
big pinch of sugar
small handful basil leaves, torn



Sprinkle the pork chops evenly with a little salt & pepper.

Heat up a large non-stick frying or sauté pan and add 1 teaspoon of oil. Swirl around to coat the pan well then add the chops and cook until just cooked through. Transfer to a plate and set aside.

Add the remaining oil to the pan and while the oil is heating combine and toss the tomatoes with the remaining salt, ground pepper and sugar in a bowl. Set aside.

When the oil is hot add the shallots, peppers, chilli and garlic and cook until aromatic.


Add the vinegar and rice wine and stir well then throw in the tomatoes and most of the basil, stirring everything together to combine. Add the pork chops and any juices from the plate back to the pan and cook until the tomatoes are soft, around 5 minutes.


Divide the tomato & pepper sauce between 2 plates and top each with a pork chop. Garnish with a little basil and serve immediately with your choice of vegetables.




1 comment:

  1. I'll be making this tomorrow, looks great!

    ReplyDelete