Pork and Sweet Peppers on Noodles

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Dairy Farmers of Canada

Ingredients

1 lb (500 g) boneless pork loin

2 tbsp (30 mL) sweet paprika, divided

Salt and pepper

1 tbsp (15 mL) butter, divided

2 sweet peppers (red, yellow, green and/or orange), cut into thin strips

1 onion, halved and thinly sliced

1 cup (250 mL) reduced-sodium chicken broth or stock, divided

1/4 cup (50 mL) all-purpose flour

2 cups (500 mL) Milk

8 oz (250 g) extra-broad egg noodles

1/2 cup (125 mL) plain (not fat-free)

Chopped fresh parsley

Pork and Sweet Peppers on Noodles

The sweet peppers and flavourful (but not spicy) sauce combined with tender, moist strips of pork makes a nice change from regular stand-by pork chops.

Cooking Tip: Be sure to let the skillet heat up before adding the pork. This helps the pork brown and stay tender and adds great flavour to the sauce.

For the Adventurous: Add a minced fresh hot pepper with sweet peppers; use hot or smoked paprika and replace parsley with rosemary or thyme.

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Servings: 4

Nutritional Information

Calories: 605

Protein: 45 g

Carbohydrate: 68 g

Fat: 17 g

Fibre: 5.4 g

Sodium: 209 mg

Instructions

Trim off fat from pork and cut across the grain into 1/4-inch (0.5 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add sweet peppers, onion, remaining paprika and 1/4 cup (50 mL) of the broth to skillet and sauté for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into Milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping up any brown bits stuck to pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.

Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.

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