My husband retired from his job December 31, 2014. I am not sure if his retirement has anything to do with it or not, but for some reason we both got the idea that we should take some time to use the up the food we have in the refrigerator, freezer, and cupboards, and stop buying more groceries until we use up some older things. Sure, we've been going to the store and buying fresh things such as milk, eggs, and vegetables, but we have been doing a really good job cleaning out the freezer especially. We had three center-cut organic pork chops in the freezer and I decided the slice them into strips and I was about to marinate them in bottled Wish Bone Zesty Italian Vinaigrette, when my husband suggested using the Lite Sweet Vidalia Onion Dressing we both like. I sauted the marinated strips of pork with bell pepper and onion. We are having this over quinoa and a little salty Parmesan cheese sprinkled over the top. This meal is ridiculously easy and quick; perfect for a week night. We just made this for the first time last week and my husband already requested it again he liked it so much.
Sweet Vidalia Onion Pork with Peppers
1 to 1 1/2 pounds thick cut, center cut pork chops, sliced into thin strips
about 1/4 cup Ken's Steakhouse Lite Vidalia Onion Dressing
1 medium sized Vidalia (sweet) onion, finely sliced
1 bell pepper (red, orange, or yellow)
salt and pepper
crushed red pepper flakes
grated Parmesan cheese
1. Cut the pork into thin strips. Place in a bowl and toss to coat with salad dressing.
2. Finely slice the onion and bell pepper.
3. Generously spray a large skillet with Pam Non-stick Cooking Spray. Heat over medium high heat.
4. Add the pork strips to the pan and brown on one side. When the pork strips brown, turn over to cook on the other side. Right away, add in the peppers and onions. Add in a bit of salt and pepper and crushed red pepper flakes. Toss the ingredients in the pan as all the ingredients cook and cook until pork is cooked through and veggies are still tender crisp. Total cooking time is about 5 minutes.
Serve over cooked quinoa if desired. I make up 1 cup of quinoa according to the package directions. While the quinoa cooks, I make some seasoned olive oil [In a small bowl, combine about 1 tablespoon extra virgin olive oil and a few pinches of dried oregano, dried basil, garlic powder, kosher salt, black pepper, and crushed red pepper flakes]. I drizzle the seasoned oil over the cooked quinoa and stir it in with a fork to combine.