Best 10 Pork And Peppers Over Potatoes Recipes

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Unleash your culinary artistry and embark on a flavor-filled journey with our guide to the ultimate pork and peppers over potatoes dish. Discover the secrets to crafting a mouthwatering, hearty meal that tantalizes taste buds and leaves you craving more. From selecting the finest ingredients to perfecting cooking techniques, we'll provide step-by-step instructions and helpful tips to ensure success in your kitchen. Whether you're a seasoned chef or just starting out, get ready to create a feast for your senses with this classic combination of tender pork, colorful peppers, and fluffy potatoes.

Here are our top 10 tried and tested recipes!

ROAST PORK WITH PEPPERS AND POTATOES



Roast Pork with Peppers and Potatoes image

The Roast Pork with Peppers and Potatoes recipe out of our category Meat! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Main Course

Time 3h40m

Yield 4

Number Of Ingredients 10

3 Tbsps Canola oil
salt
peppers
6 Tbsps Tomato paste (about 120 grams)
2 tsps dried Pizza herb
1.5 lbs Pork (Loin)
3 red Bell pepper (each about 200 grams)
2 medium-sized onions (each about 50 grams)
1.5 lbs waxy potatoes
ground paprika (sweet)

Steps:

  • In a small bowl, mix 1 tablespoon oil, tomato paste and 1 teaspoon pizza herbs. Season to taste with salt and pepper.
  • Trim a piece of aluminum foil twice the length of pork loin plus about 2 inches. Place half of tomato paste mixture in center of foil and spread with a spoon to the size of pork loin.
  • Rinse pork loin and pat dry. In a non-stick skillet, heat 1 tablespoon oil and brown the pork loin well on all sides.
  • Place browned pork loin on the foil sheet on top of tomato paste and spread remaining tomato paste mixture over pork.
  • Fold foil over and around pork, firmly sealing it.
  • Line a baking sheet with parchment paper, place foil-wrapped pork loin on top and roast in a preheated oven at 80°C (fan: 60 ° C, gas: smallest stage) (approximately 175°F/convection 140°F) for about 3 hours.
  • About 40 minutes before end of cooking time, rinse peppers, remove seeds and cut into 2 cm (approximately 3/4-inch) pieces.
  • Peel, halve and dice onions.
  • Thoroughly rinse potatoes, peel and cut into 2 cm (approximately 3/4-inch) cubes.
  • In a large non-stick skillet, heat remaining oil and cook onions until translucent. Add peppers and potato cubes and cook until starting to brown.
  • Season with salt, pepper, paprika and the remaining pizza herbs. Simmer on medium heat, covered, for 15-20 minutes, turning occasionally.
  • Remove finished roast from oven, carefully open the foil slightly on one end and pour cooking juices into the potatoes. Stir to combine.
  • Take roast out of foil, cut into slices and serve with potatoes.

Nutrition Facts : Calories 643 kcal, Fat 22 g, SaturatedFat 5.3 g, Protein 75 g, Carbohydrate 32 g, Sugar 0 g, Cholesterol 167 mg

PORK AND PEPPERS OVER POTATOES



Pork and Peppers Over Potatoes image

Provided by Marian Burros

Categories     main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

12 ounces tiny new potatoes
8 ounces pork tenderloin
2 teaspoons olive oil
8 ounces whole onion or 7 ounces ready-cut julienned onion (1 2/3 cups)
16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

  • Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
  • Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
  • Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
  • Stir in vinegar and pork, and cook another minute or two.
  • Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams

SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 6 servings plus 2 to 2 1/2 pounds leftover meat

Number Of Ingredients 42

2 (2 1/2 to 3-pound) boneless pork loins
Extra-virgin olive oil, for liberal drizzling
Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
1 red Fresno chile pepper
3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
2 tablespoons fresh thyme leaves, chopped
2 pounds small potatoes, halved
1 1/2 teaspoons fennel seed or pollen
1 cup white wine or chicken stock
Creamy Mushrooms and Kale, recipe follows
1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated Pecorino cheese
4 large poblano peppers
2 jalapeno peppers
2 tablespoons extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
Salt and freshly ground black pepper
A handful fresh cilantro leaves
1 1/2 teaspoons ground cumin, half a palmful
1 tablespoon honey
2 cups chicken stock
1 1/2 pounds cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded Manchego cheese
Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
  • Cool the remaining loin, cover in plastic wrap and reserve for another meal.
  • Serve with Creamy Mushrooms and Kale recipe follows.
  • Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
  • Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
  • Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
  • To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
  • For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK AND PEPPERS STIR FRY



Pork and Peppers Stir Fry image

Make and share this Pork and Peppers Stir Fry recipe from Food.com.

Provided by iluvmythomas

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch
1/2 teaspoon ginger
1 lb pork tenderloin, trimmed of fat and cut into pieces
3 cups yellow peppers or 3 cups red bell peppers

Steps:

  • Make 4 servings of rice as directed.
  • In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
  • Set aside.
  • Cook pork until no longer pink.
  • Add bell peppers; cook and stir 2-3 minutes.
  • Add orange juice mixture.
  • Bring to a boil.
  • Boil 1 minute or until sauce is slightly thickened, stirring constantly.
  • Serve over rice.

PORK & POTATO SUPPER



Pork & Potato Supper image

If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
4 green onions, sliced

Steps:

  • In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

PORK WITH ROASTED PEPPERS AND POTATOES



Pork with Roasted Peppers and Potatoes image

Golden pork chops star in a quick braise with potatoes, onion and roasted red pepper.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

4 each boneless pork chops, 1/2 inch thick
1 tablespoon Ground black pepper
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
½ cup diced roasted red pepper

Steps:

  • Season chops with black pepper.
  • Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
  • Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
  • Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 39.4 g, Cholesterol 125.2 mg, Fat 16.9 g, Fiber 4.8 g, Protein 45 g, SaturatedFat 5.1 g, Sodium 440.6 mg, Sugar 4.3 g

POTATOES, GREEN PEPPERS, AND PORK CHOPS



Potatoes, Green Peppers, and Pork Chops image

Make and share this Potatoes, Green Peppers, and Pork Chops recipe from Food.com.

Provided by Dana-MMH

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 pork chops
1/2 onion, sliced
1 green pepper, sliced
3 -5 potatoes, peeled and sliced
1 can tomato soup (undiluted)
1 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Lay pork chops in a bottom of a baking dish.
  • Cover with onions, potatoes, and green peppers.
  • Season with salt and pepper.
  • Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE



Pork Chops With Potatoes and Vinegar Peppers Recipe image

Provided by MooK

Number Of Ingredients 15

4 bone-in, double-cut pork chops, 1 1/4" thick, 12 to 16 ounces each
8 tablespoons olive oil, divided
6 cloves of garlic, thinly sliced, divided
1/4 cup fresh juice from 2 lemons, divided
Kosher salt and freshly ground black pepper
4 medium russet potatoes, peeled and cut lengthwise into long wedges
1 teaspoon minced rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
1 each red, yellow, orange and green bell pepper, seeded and cut into large chunks
1 1/2 tablespoons white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper

Steps:

  • Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight. When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F. Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven. After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total. Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil. While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

Tips:

  • Use a variety of peppers for a more flavorful dish. Bell peppers, poblano peppers, and jalapeño peppers are all good choices.
  • Don't be afraid to add some spice. A pinch of cayenne pepper or chili powder can add a nice kick.
  • Cook the pork and peppers until they are tender. This will ensure that the flavors have time to meld together.
  • Serve the pork and peppers over a bed of potatoes or rice. This will help to soak up the delicious juices.
  • Garnish the dish with fresh herbs, such as cilantro or parsley. This will add a pop of color and flavor.

Conclusion:

Pork and peppers over potatoes is a simple but flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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