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Pork with capsicum sauce
Pork with capsicum sauce
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try this versatile Pork and capsicum sauce recipe.
Ingredients:
  • 2 medium red capsicums, thinly sliced
  • 1 medium yellow capsicum, thinly sliced
  • 20.00 ml baby capers, rinsed, drained
  • 250.00 ml dried risoni pasta
  • 125.00 ml fresh flat-leaf parsley leaves, chopped
  • 1 tsp finely grated lemon rind
  • 700g pork loin chop
  • Salad leaves, to serve
Instructions:
  • In a large, deep frying pan, heat half of the oil over medium-high heat. Sauté the capsicum for 10 minutes until softened. Stir in the garlic and capers and cook for 1 more minute. Add the tomato and 1/2 cup of cold water. Bring to a boil, then reduce heat to low and simmer covered for 10 minutes until thickened. Transfer to a bowl.
  • While pasta is cooking in a saucepan of boiling, salted water according to the package instructions, drain and transfer to a bowl. Mix in fresh parsley and lemon zest, then toss everything together.
  • In a pan over medium heat, heat the remaining oil and add the pork. Cook each side for 3 to 5 minutes until fully cooked. Return the capsicum mixture to the pan and cook, covered, for 2 to 3 minutes until heated through. Divide the risoni between plates, top with the pork and capsicum sauce, and serve with salad leaves.

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