Wednesday, March 11, 2009

Quick Pork & Veggies in One Pot

Pictured in a covered vegetable dish made by American Limoges of Sebring, Ohio. Shape: Triumph. Decoration: Vermillion Rose.

Pork loin, Brussels sprouts and red bell pepper.

This supper is tasty, colorful, and quick to put together. It uses a few tablespoons of bottled salad dressing and minced garlic to add flavor. The combo below can serve as a framework for any similar combination of vegetables, meat strips, and salad dressing, each tasting very different.

Resist the urge to throw the garlic in too soon. You don't want it to burn!

Ingredients for two servings:

2 boneless loin pork chops
12-20 Brussels sprouts (depending on size)
1/2 large red bell pepper
3-4 Tbl tangy bottled salad dressing. Pictured made with Newman's Own Lighten-Up Sun Dried Tomato Dressing
2-4 cloves garlic
2 Tbl olive oil

  1. Slice the pork into thin strips, easiest done while they are only partially thawed
  2. Toss the pork strips and salad dressing in a bowl to marinate while you do the other steps
  3. Cut the bottoms off the Brussels sprouts and cut them in half, discarding any leaves that are dark and readily fall off
  4. Seed and cut the red pepper in bite-sized squares
  5. Finely mince the garlic
  1. Heat the olive oil in a large sautée pan (with lid) on medium heat
  2. Sauté the sprouts for about three minutes
  3. Add the red pepper and sauté for a minute or two
  4. Add the garlic and sauté for one minute
  5. Add the pork and sauté for 5 minutes
  6. Cover, turn the heat down to medium low, and let simmer in its own juice for another 2 or 3 minutes.
When the sprouts are softened but still a bit crunchy, serve.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.