Here’s another super-simple, flavorful meal to add to your repertoire. Inspired by a dish from the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and a cinch to prepare. The labyrinth of pork, peppers and onion is modestly seasoned with honey, sage and a good dose of black pepper.
According to 177 MilkStreet where we found this recipe, all that’s needed to complete the meal is warm bread, polenta or pilaf—we chose polenta, which was wonderful for soaking up the sauce.
This first time around, we followed the recipe to a tee, and it was delicious! Next time we make the dish, we don’t plan on changing a thing. We both felt that the amount of honey used while cooking was plenty and there was no need to drizzle any more as a garnish—but you may desire a sweeter note.
Sweet Peppers and Pork with Sage and Honey
Ingredients
- 1 lb. boneless country-style pork spareribs, trimmed and cut into 1-inch chunks
- Kosher salt and ground black pepper
- 2 Tbsp. extra-virgin olive oil, plus more to serve
- 2 bell peppers (orange, yellow, red or a combination), stemmed, seeded and cut into ½-inch strips
- 1 medium red onion, halved and sliced ½ inch thick
- 1 cup dry white wine
- 2 Tbsp. honey, plus more to serve
- 1 Tbsp. chopped fresh sage
Directions
- Make the polenta according to package directions, if using.
- Season the pork with ½ teaspoon each salt and pepper.
- In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
- To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes.
- Add the wine, honey and sage, scraping up any browned bits.
- Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes.
- Taste and season with salt and pepper. Serve drizzled with additional oil and honey and sprinkled with pepper.
Tip: Don’t worry that the pork isn’t cooked through after searing. This step, which only partially cooks the meat, produces flavor-building browning for the sauce. The pork will finish after it is returned to the skillet to simmer with the vegetables.
Accounting for Taste 