Pan-fried pork with pesto, peppers and tomatoes
If you want to add more gluten free, primal, fodmap friendly, and ketogenic recipes to your recipe box, Pan-fried pork with pesto, peppers and tomatoes might be a recipe you should try. For $3.34 per serving, you get a main course that serves 2. One portion of this dish contains roughly 7g of protein, 24g of fat, and a total of 302 calories. 28 people were glad they tried this recipe. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up salt and pepper, pork, butter, and a few other things to make it today. Overall, this recipe earns a spectacular spoonacular score of 91%. Users who liked this recipe also liked Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill, Pan-Seared Scallops with Tomatoes and Pesto, and Pan Fried Meatloaf in Tricolor Peppers.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
balsamic vinegar, to taste
2 to 3 bell peppers, cut into thin strips
1 tbsp. of butter
1 tbsp. of olive oil (doesn't have to be extra virgin)
2 to 3 tbsps. of pesto
2 to 3 c. of cooked pork strips
salt and pepper, to taste
2 to 3 tomatoes, cut into wedges
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil and butter in a frying pan. Add the pork, sprinkle with salt and pepper, and cook over medium heat until the edges are lightly browned.Add the bell peppers to the pork. Stir fry for a minute.Pour in the pesto. Stir to coat the meat and peppers.Throw in the tomatoes. Drizzle in some balsamic vinegar. Toss a few times just until the tomatoes heated through and coated with pesto.Taste, add more salt, pepper or balsamic vinegar, as needed.Serve at once.
Step by step:
1. Heat the olive oil and butter in a frying pan.
2. Add the pork, sprinkle with salt and pepper, and cook over medium heat until the edges are lightly browned.
3. Add the bell peppers to the pork. Stir fry for a minute.
4. Pour in the pesto. Stir to coat the meat and peppers.Throw in the tomatoes.
5. Drizzle in some balsamic vinegar. Toss a few times just until the tomatoes heated through and coated with pesto.Taste, add more salt, pepper or balsamic vinegar, as needed.
6. Serve at once.
Nutrition Information:
covered percent of daily need
