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
Author: Joan Nova, aka FOODalogue
- 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
- Rub steak with oil and liberally salt and add dry seasonings. Let rest about 10 minutes.
- Place under broiler to brown both sides or brown in skillet stove top.
- Add sauce, garlic, mushrooms, pepper and marsala.
- 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!