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Spicy Pork with Leeks and Roasted Red Peppers (Tigania)

4 Servings

45 minutes

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Boneless country-style pork spareribs are a rich, flavorful cut that stands up nicely to the bold Mediterranean ingredients in this recipe for tigania, a Greek vegetable and meat dish similar to a stir-fry. Serve with pita bread, rice or simple roasted potatoes.




Don’t forget to wash and dry the leeks after slicing them. Leeks' many layers trap sand and grit. After adding the pork to the skillet, don’t stir the pieces until they've formed a nice brown crust on the bottom.

45 minutes


  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper


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Jan B.
October 5, 2022
Easy stovetop dinner
I used boneless, center-cut pork chops for this simple, delicious meal. Served it with lemon roasted potatoes.
Gloria R.
July 21, 2022
I like my pork fork-tender
After browning the pork, I cooked it an additional 30-45 minutes. If you don't have fresh oregano, dried will do for the long cooking. Use fresh parsley at the end.
Tricia S.

I had some beautiful leeks and all of the pantry items, but no pork. I subbed a couple of chicken breasts and a can of chickpeas, which I did not add back to the veggies after browning until the very end, or they’d be too dry. The leeks cooked down to a lovely, mellow flavor. This was not actually spicy as written, so you can play with the heat. I served it with herbed rice. We liked it, and the leftovers were good.