Italian Pork and Vegetable Saute

Italian Pork and Vegetable Saute
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. boneless pork sirloin chops, cut into 1-inch cubes
  • 2 T. olive oil, divided
  • 1-2 large diced bell peppers, cored and cut into ½-inch pieces
  • 10 oz. cremini mushrooms, sliced
  • 3 scallions, white and green parts, thinly sliced
  • Coarse salt
  • Fresh ground black pepper
  • 1 T. all-purpose flour
  • ½ c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice
  1. Heat 1 T. oil in large ovenproof skillet over medium-high heat.
  2. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute.
  3. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes.
  4. Stir in scallions and cook until wilted, about 1 minute.
  5. Transfer to plate.
  6. Season pork with ½ t. salt and ¼ t. pepper.
  7. Add remaining 1 T. oil to skillet and heat.
  8. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes.
  9. Sprinkle with flour and stir with wooden spoon to coat pork.
  10. Add wine and ½ c. water and bring to a boil, scraping up browned bits in pan with wooden spoon.
  11. Return vegetables to pan and cook until sauce is thickened, about 1 minute.
  12. Season with salt and pepper.
  13. Serve hot.

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