4-6 boneless, skinless pork loin chops trimmed of visible fat (about 1.5 pounds)
1 1/2 bell peppers (of various colors) sliced thinly
1/2 medium red onion, sliced thinly
1/3 of a small can of tomato paste, no added salt (About 2-3 tbsp)
20 pitted kalamata olives, rough chopped
1 cup chicken or turkey stock
Sea salt and pepper to taste
About 2 tbsp olive oil or ghee to saute pork
1. Cook pork: Season pork with salt and pepper on both sides and cook in a large skillet over medium heat, about 5 minutes per side or until cooked through. Transfer to a serving dish to rest.
2. Cook peppers and combine: Add peppers and onions and cook, stirring occasionally until softened. Add tomato paste and cook another 30 seconds until mixed. Add olives and broth and deglaze pan by scraping up any browned bits from the bottom of the skillet. Cook until borth is reduced to a thin layer. Serve over pork.
This recipe is from the August/September issue of Clean Eating. It was pretty fast (hands on 15-20 minutes plus cook time) to make. We served over brown rice and with a side of brussel sprouts. Very good dish and a great change from chicken (if you find yourself in that rut as we often do)!