I remember when I first came up with this idea. I thought I was so clever for coming up with the name "Peppered Pork with Peppers." Blog post titles that begin with the same letter repeated always made me smile. They still do.
Anyway, I haven't had this dish in years. Frankly, I completely forgot about it until it was mentioned in the GreenLiteBite's group when I asked what recipes folks would like me to re-post. Considering how old this recipe was (2009 I think!), I decided to make it again before sharing. This way I could take some new photos and see how the family liked it now.
Both The Husband and The 13-Year-Old enjoyed it, no complaints. The 7-Year-Old, who wasn't even a "star in the sky" as my mom would always say, reacted it the same way his older brother did years earlier. He ate plain brown rice, a few bites of pork separated, and requested bell peppers with no sauce on them. I was happy to oblige. I can't fault a kid who enjoys raw veggies over cooked, sauced ones. Can I?
Peppered Pork with Peppers
Prep
Cook
Total
Yield 4 servings
Pepper and soy sauce help to flavor this simple oat-flour-thickened pork dish. It's great over rice, but noodles or mashed potatoes would be work too!
Ingredients
- 1 package of boneless pork loin or loin chops (about 1 pound)
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup (2og)
- ¼ tsp ground black pepper (or more to taste)
- ¼ cup (30g) oat flour
- 3 large bell peppers cut into strips
- 2 cups cooked brown rice
Instructions
Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
Cut the pork into thin slices. Brown the pork in the skillet.
Meanwhile whisk the broth, soy sauce, honey, vinegar, pepper and oat flour.
Once the pork is almost all brown add the broth mixture. Bring to a boil. If the sauce is too thick add a splash more broth or water.
Add the sliced peppers, stir, cover and reduce the heat to medium-low. Let cook for 5 minutes to soften the peppers.
Split into 4 equal services and scoop over ½ cup cooked brown rice.
Notes
- I add the peppers last as I like them to stay crunchy. If you prefer a softer pepper cook them with the pork.
- I normally use a 90-second instant rice pouch like this to make this dish super quick mid-week.
- If you don't have maple syrup honey works great too!
- Use gluten-free oat flour to make the dish gluten-free.
Cuisine American
Nutrition Facts
Serving Size ¼ recipe over ½ cup brown rice
Amount Per Serving | ||
|---|---|---|
Calories 340 | ||
% Daily Value | ||
Total Fat 6 g | 9% | |
Total Carbohydrates 45 g | 15% | |
Dietary Fiber 6 g | 24% | |
Sugars 10 g | ||
Protein 29 g | 58% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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