Recipe Details

Italian Pork and Vegetable Saute

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound boneless sirloin pork chops, cut into 1-inch cubes
2 tablespoons olive oil, divided
1-2 bell peppers, cored and cut into 1/2-inch dice
10 ounces cremini mushrooms, sliced
3 scallions, white and green parts, thinly sliced
Coarse salt
Freshly ground black pepper
1 tablespoon flour
1/2 cup dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice, such as Chardonnay

Cooking Directions

Heat 1 tablespoon of oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.

Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon of oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.

Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is nicely thickened, about 1 minute. Season with salt and pepper. Serve hot.

Makes 4 servings

Nutrition per serving (pork and sauté)

Serving Suggestions

Serve sauté spooned over cooked orzo or corkscrew pasta tossed with green peas and freshly grated Parmesan cheese.

Nutrition Information

Calories: 230 calories
Protein: 20 grams
Fat: 11 grams
Sodium: 55 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 2 grams
Carbohydrates: 8 grams
Fiber: 2 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.

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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Added to my cookbook.
by anonymous 09/19/2014

This dish as is sounded absolutely wonderful but was thinking to myself; something is missing. While shopping I knew what is was. ROASTED CORN. Yes folks roared corn was one of my two additions to this super easy meal. I also added two cloves of garlic minced.

With better planning I would have gotten a couple of fresh ears however they didn't have any available so I went with one small can of sweet and white corn. I used a medium sized pan on medium-high heat and slightly less than one TBSP of butter (the only truly guilty pleasure I used). I pan roasted the corn for 10-15 minutes until it was just shy of crispy and set aside once done cooking.

I took my time on the preparation of the veg and meat getting evenly cut pieces that cooked up great, tasted wonderful but also made for a super sexy meal once on my plate. My husband a picky and bless his heart but an uneducated eater who typically won't step far out his box and try new things really enjoyed this meal.

While I cooked with an inexpensive Chardonnay; I paired this meal with a 2013 bottle of Coteaux du Languedoc, Picpoul de Pinet. This is a very versatile wine with lighter dishes. Not only is it crisp but you get a light lemon and refreshing feeling to it. Most people who enjoy a Pino Grigio enjoy this style also. I think just a lil less body but a wonderful balance.

Semi Italian Pork Saute
by Cooki 06/21/2012
It does take longer then 10 minutes to prep more like 30 mins. Cooking time is also longer then 15 mins. I bought slice mushrooms instead of whole. I used Mexican scallions. Added a small zucchini. Then sprinkled about 1-2 tsp of garlic powder. Used 1 cup of Riesling wine didn't have dry white & 3/4 cup water. Then sprinkled with 1 tsp crushed rosemary. Served with couscous.