Italian Pork and Vegetable Saute

Pork
Italian Pork and Vegetable Saute
4
9
120
25

Ingredients

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)

Directions

1Heat 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.
2Season 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.
3Add 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.
4Serve sauté spooned over cooked orzo or corkscrew pasta tossed with green peas and freshly grated Parmesan cheese.
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NutritionView more

120Calories
Sodium8%DV200mg
Fat11%DV7g
Protein6%DV3g
Carbs3%DV9g
Fiber8%DV2g

PER SERVING *

Calories120Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium480mg14%
Protein3g6%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.