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
- 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
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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.
Be sure to let the skillet heat up before adding the pork. This helps the pork brown and stay tender and adds great flavour to the sauce.
For the Adventurous: Add a minced fresh hot pepper with sweet peppers; use hot or smoked paprika and replace parsley with rosemary or thyme.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 256 mg|
|Vitamin B12:||81 %|
|Vitamin C:||144 %|