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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. —Hyacinth Rizzo, Buffalo, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
  • 1 pound boneless pork, cut into 1-1/2x1/8-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 canned 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 peppers 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.
Nutrition Facts
1 serving: 414 calories, 24g fat (4g saturated fat), 67mg cholesterol, 720mg sodium, 23g carbohydrate (10g sugars, 4g fiber), 26g protein.

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Reviews

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Average Rating:
  • Clockwoman3
    Jan 8, 2020

    We loved this dish! Great flavor and so easy! I DID make two changes to the recipe-1) I used small pieces of boneless, skinless chicken thighs and breasts and prepared per the recipe. I also used diced canned tomatoes since the recipe called for chopping them anyway. I served it over gemelli pasta (probably not very "Basque" but really good). We had the leftover a couple of nights later and it was just as good as the first time. Definitely something we will have often and I will also try it with pork. I wonder though why anyone has a problem with "Piperade", it sounds fancier than "pork and peppers".

  • Jo
    Jan 2, 2020

    I thought this was very good, I didn't have a Spanish onion, so I substituted a sweet onion, and my husband doesn't like red peppers so I substituted orange. I served it with Spanish rice and it was good, next time I will use less peppers.

  • ChrisD1717
    Jan 13, 2019

    CountryGirl, I took your advice and tried this. Absolutely fabulous! I used the red peppers and diced tomatoes. I also had some Spanish rice that I added right to the dish. Flavor was excellent. I think you are right about the name throwing people off. Try this dish. You won't be sorry.

  • CountryGirl72
    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!!!