Pork Red Pepper Sauce Recipes

ROASTED PORK WITH SMOKY RED PEPPER SAUCE

Steps:

• Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
• Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
• Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

PORK CHOPS WITH RED CHILE PEPPER SAUCE

Steps:

• Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
• Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
• While peppers rest, heat shortening in large cast iron skillet on medium-high.
• Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
• Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

Steps:

• Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
• Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
• Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
• Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE

Steps:

• In a large frypan melt the butter with oil.
• Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
• In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
• Add in the pork cubes; shake to coat well.
• Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
• Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
• Add in cooked pasta; toss to combine with sauce.
• Sprinkle with Parmesan cheese and serve.
• Delicious!

CRISPY PORK AND RED PEPPERS IN CHILI SAUCE

Steps:

• Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour. Remove and dry. Put about 2 tablespoons oil in a small skillet over medium-high heat. Sear meat on all sides for 5 to 10 minutes. Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.
• Heat oil to deep-fry pork; temperature should be about 350 degrees. Cut pork into 1/2-inch slices, then 1/4-inch strips. Deep-fry, stirring occasionally, until crisp, about 5 minutes. Drain.
• Put about 1/4 cup of the oil in a wok and turn heat to medium-high. Add garlic and stir until evenly browned, just past golden. Add pork and turn heat to high; stir, then spoon or tip out most of the oil. Immediately add 1/4 cup water and stir.
• Add soy sauce and water, 1/4 cup at a time, as needed to keep mixture moist and saucy. Add chili paste or ground chilies and stir; taste and adjust seasoning. Add peppers and cook, adding more water if necessary, until they are tender. Stir in basil, taste and adjust seasoning. Serve with white rice.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE

Steps:

• Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
• Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
• Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
• Transfer meat to a warm serving dish and keep warm.
• Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
• Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

PORK CHOP AND ROASTED RED PEPPER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
• In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
• In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
• Bake in preheated oven until golden brown, about 15 minutes.