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Sweet Peppers and Pork with Sage and Honey

4 Servings

30 minutes

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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.




Don’t worry that the pork isn’t cooked through after searing. This step, which only partially cooks the meat, produces flavor-building browning for the sauce. The pork will finish after it is returned to the skillet to simmer with the vegetables.

30 minutes


  • 1

    pound boneless country-style pork spareribs, trimmed and cut into 1-inch chunks

  • Kosher salt and ground black pepper


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Andrea S.
April 25, 2023
Quick and easy
Subbed in dark meat chicken. Delicious.
Mark F.
December 25, 2023
Excellent and quick
I served this alongside some crispy roasted potatoes. I was managing a few preferences, substituting boneless chicken thighs for the meat and a mic of stock and white wine vinegar (1-2 tbsp) for the wine. I plan to make it as described soon. If you scale the recipe, I’d recommend backing off on the amount of liquid.
Linda R W.

Nothing special. Followed directions exactly. This one is off the Favorites list.

Barbara S.

We tried this tonight. I followed the recipe pretty exactly (except we had a little less wine than called for.) Absolutely delicious! The peppers and onions were so tasty. Make sure to put the full amount of black pepper in!

Mary P.

We have had such success with Milk Street recipes, and this one is another hit! Make sure to use the full amount of pepper and try it is toasted tortillas...delish!

Delacy L.

The intro says the recipe has "a good dose of black pepper" but no amount is listed for the black pepper. What is considered a good dose?

Janelle C.

Hi Delacy,

A good dose of black pepper is whatever your tastebuds prefer! We didn't list a specific amount because we knew this would be different for everyone.

The Milk Street Team

Beth S.

Put this in the rotation because my husband loves it and it’s so easy to make. Lovely combination of flavors.

Betty J D.

What can I use in place of wine and still have a similar flavor?

Janelle C.

Hi Betty,

A white wine vinegar will give you a similar flavor minus the alcohol.

The Milk Street Team

Andrea B.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jennifer B.

loved this, simple and tasty, great with rice or pasta

maureen s.

I followed the recipe as written and it was relatively easy and can be made on a week night. I thought this dish was just ok; it tasted better the second night but I won't make it again.

Lyn C.

Will dark meat chicken be a good sub for pork? I know it's less fat then pork so I'm curious...thanks

Lynn C.

Hi Lyn -

We haven't tested this recipe with chicken thighs, but they will likely take longer to cook (I'd say between 10-12 minutes) so you may need to adjust the heat in order to make sure the chicken cooks through before it gets too brown or the sauce reduces too much. You may also need to add a little water to the sauce if it starts to thicken too much before the chicken is cooked through.

The Milk Street Team