Isn't that a beautiful plate? You may be concerned about the lack of dark, leafy greens, but did you know that bell peppers are a fantastic source of vitamin C, thiamine, vitamin B6, beta carotene, folic acid, and phytochemicals (antioxidants) that may help fight certain types cancer. Additionally, red bell peppers are a good source of lycopene. You leafy green sticklers could also serve a spinach salad with this dish if you just have to have your leafy greens fix. The tangy citrus found in both recipes ties the entire dish together. You can substitute jasmine rice for the potato to change up the starch. Enjoy!
Red Pepper Pork
I used the AllRecipes.com "Dinner Spinner" mobile app to find the inspiration for this pork recipe. This Portuguese Pork with Red Bell Peppers sounded delicious, so I used what I had available to get it as close as possible.
Ingredients:
1.5lbs. Pork tenderloin cut into 1" thick chops
2 cloves of garlic, minced
1 Tbs. of olive oil
1/4 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/3 cup white wine
2 large red bell peppers, seeded and sliced lengthwise
Juice from 1/2 a lime
1/2 a lime, sliced into wheels for garnish
TENDERIZE the pork chops with a mallet. This step is particularly fun if someone has ticked you off today. When you are finished taking out your aggression on the chops, pat them dry with a paper towel.
MIX black pepper, paprika, cumin and salt together and rub the mixture on both sides of the pork chops. The amounts used in this recipe are for those with a conservative palette. You could easily double the amount of each of the ingredients in the rub and lay it on thick if you like it that way.
HEAT the oil in a large skillet. Saute garlic for one minute.
ADD the pork and sear each side for a minute or so until brown.
ADD the white wine and juice from 1/2 a lime, scraping any bits of cooked pork off of the bottom of the pan.
Finally, ADD the sliced red bell peppers.
REDUCE heat to low, and simmer for 10-15 minutes until pork is thoroughly cooked.
Transfer the mixture to a large serving tray or plate individually with sliced lime as a garnish.
Cilantro Infused Carrots
I borrowed this recipe from Daria at MomInManagement.com. She posted this recipe, and I told her that I loved the concept, but would probably modify it for my own taste. Thanks for letting me steal the idea, Daria!
Ingredients:
1 lb. carrots (I used baby carrots cut just thicker than a matchstick, but you can buy pre-sliced carrots to save time.)
1 medium sweet yellow onion (or substitute 2 shallots), diced
2 cloves garlic, minced
1 Tbs. olive oil
1 bunch cilantro (leaves only)
Juice from 1/2 a lime
1 tsp. brown sugar
HEAT the oil in a large skillet. Saute the onion and garlic until onions begin to clear.
STIR in the carrots and brown sugar with tongs to coat with oil. Cook for 6-8 minutes or until tender.
SQUEEZE the juice out of 1/2 a lime over the skillet, ADD cilantro, and toss with tongs for 1 minute.
SERVE immediately.
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