Pork Piperade Recipe

Pork Piperade Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Pork Piperade Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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