Pork with Red and Green Bell Peppers




Ø  2 Well-trimmed thinly sliced pork chop; Add Salt and black pepper to taste

Ø  ½ tsp dried thyme

Ø  1 Tbsp Olive oil, divided

Ø  1 small onion, thinly sliced

Ø  clove garlic, finely crushed

Ø  ¼ inch ginger, stripped, very finely chopped

Ø  ½ medium green sweet pepper, cut in strips

Ø  ½ medium red sweet pepper, cut in strips

Ø  ¼ cup pineapple juice

Ø  2 tsp red wine

Ø  8 oz Irish potatoes, peeled, boiled and cut in wedges




1.      Season pork with salt, black pepper and thyme.

2.      Heat half of the oil in a heavy-bottomed frying pan.

3.      Brown pork chops on both sides.

4.      Remove and set aside

5.      Add remaining oil, onion, garlic, ginger and peppers to frying pan.

6.      Saute [fry lightly] until vegetables are tender.

7.      Return pork chops and any meat juices to pan.

8.      Add pineapple juice and red wine and let simmer for 5 minutes.

9.      Place potatoes on a serving plate and crush with a fork.

10.  Place pork chops and peppers on top of potatoes.



 Serves 2

Get Adobe Flash player