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Pork Steak Peperonata

April 29, 2013 by Joan Nova in Italian, Meat, Recipe Development, Uncategorized | 11 Comments

Do you have a leftover container of your favorite pasta sauce in the freezer? This is a really tasty and easy use for it.

I wasn’t planning to post a recipe today. This is standard fare in the FOODalogue kitchen but it was so tasty, I just had to share. Pork chops or any other cut with a little fat would work equally well.

I normally would accompany a dish like this with pasta, but I was ‘being good’ and just made a really nice salad with radicchio, baby cucumbers, parsley, sweet onion, oil-cured olives and cubed mozzarella.  Oh yeah, and then I caved and quickly toasted a couple of pieces of Italian grain bread. I just couldn’t let that sauce go to waste!

Pork Steak Peperonata
Pork steak peperonata - or pizzaiola - either handle works.
  • 1 pork steak (for 2)
  • 1 large yellow pepper sliced
  • 6 large mushrooms sliced
  • 2 cloves garlic chopped
  • ½ cup pasta sauce
  • dry herbs, salt + pepper
  • ¼ cup Marsala
How To
  1. Rub steak with oil and liberally salt and add dry seasonings. Let rest about 10 minutes.
  2. Place under broiler to brown both sides or brown in skillet stove top.
  3. Add sauce, garlic, mushrooms, pepper and marsala.
  4. Finish in 375 degree oven by cooking for 1 hour+ till everything is fork tender.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Lori Lynn says:

    Wow, the colors in your meal are fabulous. The pork looks great, but I’m really likin’ that salad!
    Lori Lynn recently posted..Molecular Mignardise: Chocolate & Olive Oil PowderMy Profile

  2. Marie says:

    I’ll take the pork steak and the peppers, oh and that crusty bread too!
    Marie recently posted..Olive Oil and Chardonnay Pound Cake with Citrus Vanilla GlazeMy Profile

  3. Lots of great colors in your meal Joan. Great idea to use some bread instead of pasta for the sauce.
    Sam @ My Carolina Kitchen recently posted..Asparagus Salad on a Bed of Arugula with Roasted Red Peppers & Kalamata OlivesMy Profile

  4. love the recipe plugin! and totally diggin’ your radicchio salad!
    South Florida Food and Wine recently posted..Win a $100 gift card to Latitudes Restaurant on Hollywood BeachMy Profile

    • Joan Nova says:

      I’ve actually had this recipe plug-in for quite some time. Maybe since there are few ingredients and instructions, it looks different – short and squat.

  5. My mouth was watering just looking at the picture. Then I read the description and wanted to eat the computer screen! Love the new recipe plug-in by the way.
    sandra axelrod recently posted..Dinner at Bistro BijouxMy Profile

  6. Easy. Pretty. Favorite ingredients.. What’s not to love?
    Victoria of Flavors of the Sun recently posted..Comforting Chicken Pot Pie SoupMy Profile

  7. Norma - Platanos, Mangoes and Me! says:

    Everything is mouth watering…I just reach out with a fork and almost broke my screen!!!!!

  8. sippitysup says:

    Never let a good sauce go to waste. GREG
    sippitysup recently posted..Groovy Default Pasta with Braised Radicchio and Caramelized OnionMy Profile

  9. bellini says:

    What’s not to love in a FOODalogue special.

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