Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
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?
Will dark meat chicken be a good sub for pork? I know it's less fat then pork so I'm curious...thanks
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
Nothing special. Followed directions exactly. This one is off the Favorites list.