Peppered Pork with Peppers
Black pepper and soy sauce help to flavor this simple oat-flour-thickened pork dish. It's great over rice or noodles!
Ingredients
- 1 package of boneless pork loin or loin chops about 1 pound
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup 2og
- ¼ teaspoon 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.1 package of boneless pork loin or loin chops
- Meanwhile whisk the broth, soy sauce, honey, vinegar, pepper and oat flour.1 cup chicken broth, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, ¼ teaspoon ground black pepper, ¼ cup 30g oat flour, 1 tablespoon maple syrup
- 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.3 large bell peppers cut into strips
- Split into 4 equal services and scoop over ½ cup cooked brown rice.2 cups 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.
Nutrition
Calories: 193kcalCarbohydrates: 39gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 477mgPotassium: 401mgFiber: 5gSugar: 9gVitamin A: 3853IUVitamin C: 157mgCalcium: 32mgIron: 2mg
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