- 1 pound boneless pork sirloin chops (cut into 1-inch cubes)
- 2 tablespoons olive oil (divided)
- 2 bell pepper (cored and cut into 1/2-inch dice)
- 10 ounces cremini mushrooms (sliced)
- 3 scallions (white and green parts, thinly sliced)
- coarse salt
- freshly ground black pepper
- 1 tablespoon flour
- 1/2 cup dry white wine (such as Pinot Grigio, or non-alcoholic varietal grape juice, such as Chardonnay)
- Heat 1 tablespoon of oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.
- Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon of oil to skillet and heat. 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. Sprinkle with flour and stir with wooden spoon to coat pork.
- Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is nicely thickened, about 1 minute. Season with salt and pepper. Serve hot.
- Serve sauté spooned over cooked orzo or corkscrew pasta tossed with green peas and freshly grated Parmesan cheese.