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Pork Piperade

 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. 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.
8-10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound boneless pork, cut into 1-1/2-inch x 1/8-inch strips
  • COATING:
  • 1/4 cup King Arthur Unbleached 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.

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Pork Piperade (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.