CentMenu / Dinner · Lunch
Pork pepper skillet with rice
Thin pork strips simmer briefly in a sweet pepper and tomato sauce.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) pork loin chops
- 10.58 oz (300 g) long-grain rice
- 2 red bell peppers
- 1 onion
- 2 garlic cloves
- 14.11 oz (400 g) passata
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) sweet paprika
- ½ tsp (3 g) salt
Let’s cook
Cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Cut 1.32 lb (600 g) pork loin chops into thin strips; heat 1¾ tbsp (25 ml) sunflower oil in a skillet over medium-high heat and brown for 4 minutes, then remove.
Slice 1 onion and 2 red bell peppers, mince 2 garlic cloves and cook in the same pan over medium heat for 6 minutes.
Add 14.11 oz (400 g) passata, 1¾ tsp (4 g) sweet paprika and ½ tsp (3 g) salt; return the pork and simmer over low heat for 8 minutes, until the pork reaches 145 °F (63 °C), then rest off the heat for 3 minutes and serve with rice.