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Pan-Fry

Pork and Peperonata Tartines
Ingredients
1 1/2 tablespoon extra virgin olive oil, divided
1 (5 oz) pkg Diced onions (found in Produce)
2 teaspoon minced garlic
1 tablespoon tomato paste
1 each yellow bell pepper, coarsely chopped
2 tablespoons red wine vinegar
1 cup jarred roasted red peppers, drained, patted dry, and coarsely chopped
1/4 cup Fresh basil, thinly sliced
4 each boneless, center cut, thin-sliced pork chop (about 1/2 to 3/4 lb.)
1/4 teaspoon Taste of Inspirations Monterey Citrus Pepper dry rub
2 each Nature's Place ciabatta rolls
1/4 cup spreadable goat cheese
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Pork and Peperonata Tartines

Pork and Peperonata Tartines

Pork and Peperonata Tartines
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:5 minutes
directions
1. Prepare the peperonata. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 2 minutes. Add tomato paste and stir well. Add yellow bell pepper.Cook and stir until crisp tender, about 2 minutes.
2. Turn off heat. Stir in vinegar, roasted peppers, and basil. Transfer to a bowl and set aside. Wipe pan clean.
3. Heat remaining 1 1?2 tsp. oil in the skillet over medium heat. Add pork chops. Sprinkle with pepper rub. Cook for 2 minutes. Turn and continue cooking for 1 minute or until just cooked through.
4. While chops cook, slice rolls in half. Spread 1 Tbsp. of the goat cheese oneach half and place each half on a separate plate.
5. To serve, place a chop on top of the cheese. Top each chop with 1?4 of the peperonata mixture and serve immediately.
Source: Fresh Magazine September, October 2010

 
 
 
 
 
 
 
 
 
 
 
 
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