Italian Pork and Vegetable Saute

 

Ingredients

1 lb. boneless pork sirloin chops, cut into 1-inch cubes
2 T. olive oil, divided
1-2 large diced bell peppers, cored and cut into ½-inch pieces
10 oz. cremini mushrooms, sliced
3 scallions, white and green parts, thinly sliced
Coarse salt
Fresh ground black pepper
1 T. all-purpose flour
½ c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice

Directions

1. Heat 1 T. oil in large ovenproof skillet over medium-high heat.
2. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute.
3. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes.
4. Stir in scallions and cook until wilted, about 1 minute.
5. Transfer to plate.
6. Season pork with ½ t. salt and ¼ t. pepper.
7. Add remaining 1 T. oil to skillet and heat.
8. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes.
9. Sprinkle with flour and stir with wooden spoon to coat pork.
10. Add wine and ½ c. water and bring to a boil, scraping up browned bits in pan with wooden spoon.
11. Return vegetables to pan and cook until sauce is thickened, about 1 minute.
12. Season with salt and pepper.
13. Serve hot.