Pork and Sweet Peppers on Noodles

Name: Pork and Sweet Peppers on Noodles
Yield: 4 servings
Ingredients: 1 lb (450 g) boneless pork loin; 2 tbsp (30 mL) sweet paprika; Salt and pepper to taste; 1 tbsp (15 mL) butter; 2 sweet bell peppers (red; yellow; green or orange; or a combination) cut into thin strips; 1 onion halved and thinly sliced; 1 cup (250 mL) reduced-sodium chicken broth or 1/4 cup (60 mL) all-purpose flour; 2 cups (500 mL) Milk; 8 oz (250 g) extra-broad egg noodles; 1/2 cup (125 mL) plain yogurt (not fat-free); Chopped fresh parsley

Our dietitians' favourite

This recipe is taken from the 2010 Milk Calendar. The sweet peppers and flavourful sauce combined with tender, moist strips of pork makes a nice change from regular stand-by pork chops. Served over quick-cooking egg noodles it’s a complete meal.

Prep: 10 min
Cooking: 15 min - 20 min

Yields 4 servings

Sweet bell peppers add both colour and flavour to this easy to prepare pork recipe that’s ready in a flash. The combination of milk and yogourt creates a rich and velvety sauce that is absolutely irresistible!

Ingredients

1 lb (450 g) boneless pork loin
2 tbsp (30 mL) sweet paprika
Salt and pepper to taste
1 tbsp (15 mL) butter
2 sweet bell peppers (red, yellow, green or orange, or a combination) cut into thin strips
1 onion halved and thinly sliced
1 cup (250 mL) reduced-sodium chicken broth or 1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) Milk
8 oz (250 g) extra-broad egg noodles
1/2 cup (125 mL) plain yogurt (not fat-free)
Chopped fresh parsley

READY FOR REWARDS?

Preparation

Trim off fat from pork and cut across the grain into 1/4-inch (1/2 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in batches (if necessary), adding more of the butter if needed; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add sweet bell peppers, onion, remaining paprika and 1/4 cup (60 mL) of the broth to skillet and sauté for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping bottom of pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.

Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir yogurt then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.