Pork, Parsnips, and Peppers

Pork, Parsnips, and Peppers (Serves 3-4)

I added onion and mushrooms the last time I cooked Pork and Parsnips, but felt like peppers today. Fresh peppers bring out the flavor of pork and parsnips nicely. And the mix looks like a party!

Prep Time: 10-15 minutes
Cook Time: 15 minutes

Ingredient list:

One pound of boneless pork chops
Half a pound of parsnips
One yellow bell pepper
One orange bell pepper
One package of grape tomatoes
Crushed red pepper flakes
Dried rosemary
Garlic powder
Black pepper
Avocado oil
Salt

In preparation:

I do my prep in the order I want to start the cooking. First the parsnips, then the pork, then the peppers, then the tomatoes. Peel parsnips and cut off the ends. Slice parsnips into bite-sized pieces. Cut pork into bite-sized cubes. Slice peppers into bite-sized pieces. Slice 15 grape tomatoes in half.

Directions:

Heat 2 tablespoons of avocado oil over medium heat in a wok. Add parsnips and a good dusting of salt, black pepper, garlic powder, and red pepper flakes. Add pork and a good dusting of dried rosemary. Add peppers and more salt, red and black pepper to taste. Add grape tomatoes. Stir well and cook covered for 10 minutes.

Notes: Avocado oil tolerates cooking at high heat. I used it with this recipe simply because I wanted to try it. I did not notice any taste difference from cooking with extra virgin olive oil, so you can use whatever is convenient.

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