So I debated posting this pork and peppers dish. The name is kind of blah (pork and peppers? I mean, that’s what it is!). The pictures are, well, brown. But I HAVE to share it with you. It’s so so so good and I know you’ll love it! This pork and peppers dish is one that I go back to ALL the time! First of all, it’s an inexpensive cut of meat so it doesn’t break the bank, second of all, it makes enough for left overs, and third, the sauce that it makes is so savory and meaty and rich that I could just sop bread in it and eat that alone! OH there’s a fourth reason! It only takes 30 minutes! So there really is no reason you shouldn’t be having this for dinner this week! Let’s get right to it!
(Side note: even my 4-year old chows down on this stuff so it’s a kid-friendly win!)
Here’s what you need:
- 6-8 country-style pork ribs (I used boneless and you can also make this with pork chops!)
- Salt and pepper (to taste)
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 red bell pepper
- 1 green bell pepper
- 1 small yellow onion
- 4 garlic cloves
- 1 and 1/4 cup of red wine (you could also sub beef broth)
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So the first thing you want to do is heat a large skillet with your olive oil over high heat. While your pan is getting hot, take out your ribs (that aren’t actually even ribs at all…weird) anyways, take your ribs and very liberally season them with salt and pepper on all sides.
Once your pan is hot (and I’m talking screaming hot) go ahead and add in your pork ribs and cook 2 minutes on each side. While the pork is cooking, you can also begin cutting your peppers, onion, and garlic.
When you have seared the pork on all sides, remove it from the pan and turn the heat down to medium-high. (It won’t be cooked through the middle. That’s ok)
Set your pork aside and your tomato paste to the skillet and cook for 30 seconds while stirring it around. (Tomato paste has a funky taste if you don’t cook it on its own first.)
Now you can go ahead and add in your peppers, onions, and another pinch of salt and pepper and cook for about 5 minutes or until the veggies are starting to turn translucent. Add in the garlic and cook for another 2 minutes. Now add in your wine (or beef broth) let that come to a full boil for about 3 minutes. It’s going to smell very strongly like wine but I promise the sauce that it makes won’t have that strong of a wine taste. It just really brings out the meaty flavor!
After you’ve let the wine boil for 3 minutes, add your pork (and all the extra juices) back to the skillet and nestle them in the sauce as best you can. They will only be about half way in.
Turn your heat on medium-low and cook for 7 minutes, then turn the pork over and cook for another 6-7 minutes. (Pork should be cooked to 145 degrees to be safe so if you have a meat thermometer, you can use that)
When it’s done, you can serve it with either mashed potatoes, or polenta, or pasta…whatever you like to soak up that sauce with!! (and yes, I flooded my plate with sauce and I’m not sorry about it!) 🙂
Pork and Peppers (in 30 minutes)
- 6-8 country style pork ribs I used boneless
- Salt and pepper to taste
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 red bell pepper cut into strips
- 1 green bell pepper (cut into strips
- 1 small yellow onion cut into strips
- 4 cloves garlic minced
- 1 cup and 1/4 of red wine you could also sub beef broth
- Heat a skillet on high heat and add olive oil.
- Liberally salt and pepper the pork and once the skillet is hot, add the pork to the pan and sear on each side for about 2 minutes. (The pork won't be cooked in the middle...that's ok)
- Remove the pork and set aside on a plate.
- Lower the skillet heat to medium.
- Add the tomato paste to the skillet and cook for about 30 seconds.
- Add in the peppers and onions and cook for about 5 minutes or until they're starting to turn translucent.
- Add in the garlic and cook for 2 more minutes.
- Add in the red wine and bring to a boil for 3 minutes.
- Reduce the heat to medium-low and add the pork back into the pan nestling it into the sauce.
- Cook for about 15 minutes, turning half way through.
Julia (@imagelicious)November 6, 2016 at 12:02 pm
Ooh, love this recipe! Definitely going on my to make list. Now I just have to remember to buy tomato paste. I rarely have it as I don’t use it often and a can usually goes to waste. I had tomato paste in a tube once but I can’t find it anymore.
Coco and AshNovember 6, 2016 at 6:23 pm
Thank you!!! And yes, I like the tube too since you can reseal it…but you have to be able to find it later 😉 lol
MiaJuly 20, 2019 at 8:25 am
If you sub the beef broth for the wine does it change the taste dramatically ? I’m always afraid with the wine as depending on which kind you use it can also change dramatically.
Coco and AshJuly 20, 2019 at 8:38 am
it definitely will have a different taste but it’s worth a try!
MiaJuly 22, 2019 at 11:22 am
What kind of red wine do you use ?