Pork With Carrots And Peppers Recipes

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS

Steps:

• Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.
• Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.
• While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.
• Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.
• When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
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SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS

Steps:

• Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
• While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
• Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

ROSEMARY PORK ROAST WITH CARROTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
• In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
• Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

PORK SKILLET WITH CHICKPEAS, CARROTS & RAISINS

Steps:

• Heat half the dressing in large skillet on medium heat. Add half the meat; cook 2 min. on each side or until each piece is browned on both sides. Transfer to bowl; cover. Repeat with remaining dressing and meat.
• Add carrots and onions to skillet; cook 2 to 3 min. or until crisp-tender, stirring occasionally. Stir in flour and crushed pepper; cook 1 min., stirring constantly. Stir in chickpeas, broth and raisins. Bring to boil. Return meat to skillet; cover. Simmer on low heat 10 min. or until meat is done. Remove from heat.
• Stir in nuts, cilantro and zest. Serve over rice.

PORK WITH CARROTS AND PEPPERS

Steps:

• In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
• Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
• Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.

GROUND PORK WITH CARROTS AND PEPPERS

Steps:

• In a wok combine pork, onion and carrots.
• Cook until no pink remains in the pork and carrots are tender crisp.
• Drain off any fat.
• To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
• Add approx 1/2 of the peppers.
• Cover and simmer 10 minutes.
• Toss and add remaining peppers.
• Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
• Serve over rice.

SLOW COOKER THAI PORK WITH PEPPERS

Steps:

• Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

CIDER-GLAZED PORK CHOPS WITH CARROTS

Steps:

• In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.

SWEET AND SOUR PEPPER PORK

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.