Pork Piperade Recipe

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I like to "spice up" my meat dishes with peppers, and this Basque Piperade—adapted from a Spanish recipe—is a family favorite. The bright red and green peppers look especially good with meats like pork, chicken or seafood...but I use the sauce to season beef when I cook that, too.

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Pork Piperade Recipe
  • Prep/Total Time: 30 min.
  • Yield: 8-10 Servings
    •
10 20 30

Ingredients

  • 1 pound boneless pork, cut into 1-1/2-inch x 1/8-inch strips
  • COATING:
  • 1/4 cup all-purpose flour
  • 1 envelope taco seasoning, divided
  • 2 tablespoons vegetable oil
  • PIPERADE:
  • 3 tablespoons olive oil
  • 1 thinly slice Spanish onion
  • 2 sweet red peppers, julienned
  • 2 cups canned plum tomatoes, drained (reserve juices)

Directions

  • In a small paper bag, combine flour and half of seasoning mix. Add few pork strips at a time and shake to coat.
  • Heat vegetable oil in a heavy 10-in. skillet; stir-fry pork until golden brown and tender. Remove pork to a platter; cover and keep warm.
  • Drain skillet. Heat 3 tablespoons olive oil. Stir-fry onion and pepper until crisp-tender. Chop tomatoes; add to skillet. In small bowl, combine reserved taco seasoning and tomato juices. Stir until blended; add to skillet mixture. Cook and stir until thickened. Return pork to skillet; heat through. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 169 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 433 mg sodium, 10 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Pork Piperade in Country Woman January/February 1990, p31

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