I wanted pepper steak…no steak in the freezer but I did have thin sliced pork loin. Supper was decided. A red pepper, onion, seasoning and rice made a nice plate.
Pork and Peppers
Pork Loin Chops, sliced thin
Red Pepper, sliced thin
Onion, sliced thin
coarse ground Garlic with Parsley
Salt and Pepper
Water…add enough to broth from pan to make 1 cup
3-4 tablespoons cornstarch
Preheat over 385
Arrange pork loin chops in pan.
Sprinkle, lightly, with salt, pepper and garlic
Place peppers and onion slices on top of pork.
Sprinkle, lightly again, with salt, pepper and garlic
Cook for 15 minutes..adjust time being careful to not over cook. As always…my oven cooks different from yours. Mine may take 15 and yours 10 or mine 30 and yours 15.
Alternately, you can cook this in a skillet.
Cook rice according to directions while pork chops are cooking.
Once out of oven, remove chops from pan. Cut into strips once cooled a little.
Pour liquid from pan into a measuring cup and add enough water to make 1 cup.
Cook liquid in pot and bring to a boil.
I always put the cornstarch, or whatever I use to thicken, in a small bowl and add just a tad of water and blend to remove lumps. I then add it to boiling liquid…cooking and stirring until thickened. Add more cornstarch…a little at the time, if not thick enough. Add more water…a little at the time, if to thick.
This made a light gravy to toss with the red peppers and onions.
Serve over rice.
