Pork (or Tempeh) and Peppers with Fire Cider

Our friend Tom learned to cook this flavorful and simple Italian dish from his grandmother.  He served this along with some other amazing food- he made a tomato sauce from scratch, a huge colorful salad and  individual apple tarts for dessert- the last time Dana and I went to dinner at his place.  Here’s a version of Tom’s recipe, he used our Fire Cider in place of the vinegar from the original recipe.

Ingredients:

4  pork chops, bone in.  You can also use sliced pork or sliced tempeh.  If using tempeh I would marinate it first in some Fire Cider for about 20 minutes.

about 16 pepperoncini, sliced.  You can buy these or easily make your own!

sliced onion and sliced red, green or yellow peppers, about a handful per pork chop/serving

salt and pepper to taste

3-4  Tablespoons olive oil

3-4 Tablespoons of Fire Cider

Pork chops with colorful peppers and a side of sautéed greens.  This image is from the food network, Tom’s pork n peppers got all eaten up before I thought to take a picture. A testament to the deliciousness of his recipe!

Season your pork chops with salt and pepper on both sides.   In a large cast iron skillet, heat olive oil and add your chops (or tempeh).  Saute until browned on both sides then move to a covered plate to keep warm.  Add both kinds of peppers, onion and Fire Cider to the pan and continue to cook on medium heat, until peppers and onions are lightly browned. Serve over pork chops (or tempeh). This dish goes nicely with a big side of greens sautéed in garlic and olive oil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: