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Sweet Peppers and Pork with Sage and Honey
Inspired by a dish we tasted on the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and quick to prepare. The tangle of pork, peppers and onion is simply seasoned with honey, sage and a good dose of black pepper. All that’s needed to complete the meal is warm bread, polenta or pilaf.
pound boneless country-style pork spareribs, trimmed and cut into 1-inch chunks
Kosher salt and ground black pepper
01Season the pork with ½ teaspoon each salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
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