Best 2 Pork Piperade Recipes

Pork Piperade is a traditional Basque dish that combines tender pork with a vibrant medley of bell peppers, tomatoes, and onions. This flavorful dish is a testament to the culinary heritage of the Basque region, known for its simple yet delicious cuisine. The pork is typically braised or stewed until fall-apart tender, while the vegetables are sautéed until softened and caramelized. The resulting dish is a comforting and hearty stew, perfect for a cold winter day.

This article features two variations of Pork Piperade: a classic version and a modern twist. The classic recipe follows the traditional method of braising the pork and cooking the vegetables separately. The modern version, on the other hand, uses a slow cooker to simplify the process, making it a convenient option for busy home cooks. Both recipes yield a delicious and satisfying meal that is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PORK PIPERADE

Pork Piperade image

I like to spice up my meat dishes with peppers, and this Basque piperade-adapted from a Spanish recipe-is a family favorite. -Hyacinth Rizzo, Buffalo, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup all-purpose flour
1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
1 pound boneless pork, cut into 1-1/2x1/8-inch strips
2 tablespoons canola oil
PIPERADE:
3 tablespoons olive oil
1 medium Spanish onion, thinly sliced
2 medium sweet red peppers, julienned
2 cups canned plum tomatoes, drained (reserve juices)

Steps:

In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

Nutrition Facts : Calories 414 calories, Fat 24g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 720mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

PORK TENDERLOIN MEDALLIONS WITH PIPERADE

Pork Tenderloin Medallions with Piperade image

These juicy pork medallions are served with a vibrant piperade, a French vegetable dish of roasted peppers, ripe tomatoes, and white onion.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 pork tenderloins (1 pound each), ends trimmed, and trimmings cut into small chunks
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
3/4 cup water
3 sprigs thyme
Piperade

Steps:

Season pork with salt. Heat oil in a large skillet over high heat. Add pork tenderloins and trimmings. Brown on all sides. Remove tenderloins from pan (leave in trimmings), and cut into 1-inch-thick medallions. Season with salt.
Return skillet to medium-high heat, and add medallions (in batches if necessary) and garlic. Cook until medallions are browned on one side, about 2 minutes. Flip, and brown on opposite side, about 1 minute. Add 2 tablespoons butter, 1/4 cup water, and the thyme. Cook for 3 minutes more, flipping medallions once or twice. Transfer medallions to a wire rack set over a baking sheet. Tent with foil.
Add 1 tablespoon butter to skillet, and continue to cook until trimmings are dark brown, about 3 minutes. Add remaining 1/2 cup water and tablespoon butter, and deglaze skillet, scraping up browned bits with a wooden spoon. Add any accumulated juices from the baking sheet under the pork, and season sauce with salt and pepper. Strain sauce through a fine sieve; discard solids. Serve pork medallions topped with sauce and piperade.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe peppers, juicy tomatoes, and tender pork chops.
Don't overcrowd the pan: When cooking the pork chops, make sure to give them enough space so that they can brown evenly. If you overcrowd the pan, the chops will steam instead of brown.
Cook the pork chops over medium heat: This will help to prevent them from overcooking and becoming dry. You want the pork chops to be cooked through, but still slightly pink in the center.
Let the pork chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Serve the pork chops with a variety of accompaniments: Piperade is a great option, but you could also serve the chops with roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pork chops and piperade is a classic Basque dish that is both delicious and easy to make. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give pork chops and piperade a try. You won't be disappointed!

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