Easy Skillet Pork and Peppers

Here’s a little truth bomb for you: I honestly wasn’t excited to try this recipe. A friend suggested it and after some pretty consistent prodding, I finally caved and decided to give it a try even though my husband isn’t the biggest fan of pork tenderloin or peppers, so I knew I’d be the one to have to eat all the leftovers.

That knowledge had me mentally prepared for him to reach for a bowl of cereal within 10 minutes of dinner starting, but couldn’t have been more shocked at his reaction. Not only did he not reach for the cereal, but he ate all of it! In fact, we both loved it.

I’d say that it is the combination of the sweet onion, bell peppers, garlic, and pepperoncinis that really add a ton flavor to the dish with just a hint of spice. Plus, the pork stays nice and tender since it cooks right in the chicken broth and the simple pan sauce brings everything together for one delicious meal.

If you prefer not to eat pork, this recipe works great with chicken breast or chicken thighs as well. Sometimes I also add some fresh rosemary, thyme, or oregano if I have it on hand.

What sides go with Easy Skillet Pork and Peppers?

All the sides, all the time. I prefer to go with a lighter side with this dish since it already has peppers in it and is pretty hardy all on its own.

• A small tossed side salad works great. I start with some chopped romaine or other salad greens and add in whatever looks good in my fridge — some favorites are carrots, sunflower seeds, cucumber, tomatoes, and a little crumbled feta.
• Serve it with creamy polenta for a rewarding, smooth, delicious side.
• Zucchini couscous, is a great way to cap off this meal, and zucchini is an easy veggie to find at the grocery store.
• Rice is great, but why not zip it up a little like I did in this cauliflower and carrot rice recipe?
• This creamy ricotta spaghetti squash can be made ahead of time and heated through while you’re cooking the pork and peppers.
• Sometimes it’s fun to not cook your sides, but rather to just make a veggie tray with some vegetables you want to use up and artichoke hummus.

What makes this Easy Skillet Pork and Peppers dish healthy?

• Pork tenderloin is a lean cut of meat that’s lower in calories than many other cuts of meat and is full of protein. Pork also contains vitamin B6, thiamine, phosphorus, niacin, zinc, potassium, and riboflavin.
• Spices like salt and pepper add lots of flavor without any additional calories, fat, or processed ingredients you can’t pronounce.
• Garlic is known for its antibacterial and anti-inflammatory properties.
• Olive oil is a heart-healthy “good” fat — a monounsaturated fatty acid, which helps to lower your risk of heart disease and other cardiovascular issues. They can also help to lower your cholesterol and control your blood sugar.
• Onions, other than being delicious, are a great fat-free and low-calorie vegetable that’s full of fiber. Fiber means you’ll feel fuller, longer after you eat foods containing fiber and it also helps to regulate your digestive system. They also help fight free radicals in your body.
• Bell peppers are great sources of vitamins C and A, potassium, fiber, folic acid, and beta-carotene.
• Tomato paste is made from concentrated tomatoes. Tomatoes are a great source of lycopene, antioxidants, iron, potassium, and vitamin B.
• Pepperoncinis contain capsaicin, which can help regulate your blood pressure and your cholesterol levels. Some brands also contain iron, calcium, and vitamin C.
• Chicken broth is great for your bones, joints, and digestive system.
• Parmesan cheese is a great, low-calorie source of calcium, and protein. Plus, it’s a lower source of fat than many other kinds of cheese.

Can I freeze Pork and Peppers?

This dish freezes well. My recommendation is to let the dish cool completely before putting in a freezer-safe, airtight dish or bag and freeze for up to three months. Allow the leftovers to thaw all the way through before reheating.

What’s the easiest way to slice a bell pepper?

Here’s how I slice bell peppers (and I think it’s pretty easy)!

First I cut the top off close to the stem end. Next, I flip the pepper so that the end I just cut off lays flat on the cutting board. I slice downward toward the cutting board, being careful to cut the seeds and white membranes off as you go. Take the flesh that you cut off and place those pieces flat and cut into strips.

Some people don’t like to cut around the stem and use that part of the pepper, but I do. I say, don’t waste any bit of that pepper.

Looking for more healthy pork recipes?