Print This Recipe Written by Chacha on Mar 30th, 2013 in Meat, Peppers, Pork, Recipe | No Comments

Servings: 4 to 6


  • 6 bone-in pork Sirloin chops, pork steaks, or pork loin chops
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thickly sliced
  • 1 each red and green bell pepper, seeded and sliced into strips
  • 1 Anaheim pepper, seeded and sliced into strips
  • 3 medium pickled pepperoncini peppers, sliced into rinds
  • 8 cloves garlic, crushed, peeled and finely chopped
  • 10 fresh sage leaves
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup good-quality dry white wine
  • 1/2 cup chicken stock (preferably homemade)
  • Chopped fresh flat-leaf Italian parsley, for garnish, optional


Season the pork well with salt and pepper. Set aside.

Heat 2 tablespoons olive oil in a large skillet with a lid over medium-high heat. Add the onions and peppers; season with salt and pepper to taste. Cook until the vegetables are crisp-tender, about 6 minutes. Transfer to a plate and set aside.

Add the remaining 2 tablespoons oil to the skillet. Add the pork, 3 at a time, and sear over high heat until browned, about 4 minutes per side. Transfer the pork to the plate with the onions and peppers.

Reduce the heat to medium-low. Add the garlic, sage and tomato paste to the skillet. Cook stirring, for one minute. Add the vinegar. Add the wine and scrape the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Cook two minutes.

Add the broth and bring to a boil. Return the pork, peppers mixture and any juices that collected on the plate into the skillet. Place the lid on the skillet. Reduce heat to low. Simmer for 45 minutes, or until the pork is cooked through.

Place pork on a serving platter. Spoon the pepper sauce over the pork. Garnish with parsley if desired. Serve.

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