Pork Piperade Recipe
Pork Piperade Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a shallow bowl, combine flour and half of 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 pepper 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. Yield: 4 servings.
Originally published as Pork Piperade in Country Woman January/February 1990, p31

Nutritional Facts

1 serving: 414 calories, 24g fat (4g saturated fat), 67mg cholesterol, 720mg sodium, 23g carbohydrate (10g sugars, 4g fiber), 26g protein.

  • 1/4 cup all-purpose flour
  • 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
  • 1 pound boneless pork, cut into 1-1/2-inch x 1/8-inch strips
  • 2 tablespoons canola oil
  • PIPERADE:
  • 3 tablespoons olive oil
  • 1 medium Spanish onion, thinly sliced
  • 2 medium sweet red peppers, julienned
  • 2 cups whole plum tomatoes, drained (reserve juices)
  1. In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
  2. 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.
  3. In same skillet, heat olive oil. Stir-fry onion and pepper 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. Yield: 4 servings.
Originally published as Pork Piperade in Country Woman January/February 1990, p31

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MY REVIEW
CountryGirl72 User ID: 7814020 18518
Reviewed May. 22, 2014

"O.M.G this is SO good! I make this a lot but I use 4 green bell peppers because the green is cheaper than the red bell peppers. I also use 2 cans of stewed tomatoes instead of the tomatoes called for in this receipe. I have made this more than any other T.O.H receipe that I've collected over the years. I'm so glad I first tried this over more than 15 years ago. I can't believe that there isn't more reviews for this AWSOME dish! It's always been my "Go to receipe" when ever I want to make something that's really good. I will always make this for my family as well as for myself..lol. It's in my TOP 5 ALL TIME FAVORITES!! Please try this. I'm wanting to see how many of you T.O.H lovers will Love this! I always call this my "pork and Peppers" I think people see the Piperade word/part of this receipe and say "What's that?" It's just a fancy word for "pork and Peppers" You really got to TRY THIS ONE!!!"

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