This recipe literally developed from years of asking, “What’s left in the fridge.” Its simple, fast, and everyone who eats pork loves it.
6 thin-sliced boneless pork chops
2 bell peppers
1 red onion
3 T capers
3 cloves garlic, peeled and crushed
1/4 c red or white wine
1/2 c chicken stock
1 T butter
Salt and Pepper
Cut up the pork into 1″ cubes. Dice the onion. Seed and core the bell peppers, then cut them into 1 inch chunks or thin strips.
Heat 1 T olive oil in a pan. Add the onion and garlic. Saute for 3 minutes. Add the pork and saute, making sure to turn over and cook all sides. After four minutes, add the peppers and saute for one minute. Add the red wine and scrape off all the burned on bits (these are the best part!). Add the broth, capers and herbs and spices. Cover and simmer for ten minutes. Season with a pinch of salt and a bit of ground pepper.
Remove lid. Turn off heat. Add butter and stir to thicken. Adjust salt and pepper to taste.
Serve over egg noodles or rice.