Easy Skillet Pork and Peppers

By on
287 CALORIES 13g CARBS 9g FAT 37g PROTEIN
5
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(7 PointsPlus®)

I honestly wasn't excited to try this recipe.  A friend suggested it and after some consistent prodding, I finally caved and decided to give it a try even though my husband isn't the biggest fan of pork tenderloin or peppers.  I had mentally prepared myself for him to reach for a bowl of cereal within 10 minutes of dinner starting, but couldn't have been more shocked at his reaction.  We both loved it. 

The combination of the sweet onion, bell peppers, garlic, and pepperoncinis add a ton flavor to the dish with just a hint of spice.  The pork stays nice and tender since it cooks in chicken broth and the simple pan sauce brings everything together for one delicious meal.  If you prefer not to eat pork, this recipe works great with chicken breast or chicken thighs as well.  Sometimes I also add some fresh rosemary, thyme, or oregano if I have it on hand. 

Looking for a complete meal?  Serve it with creamy polenta, zucchini couscous, cauliflower and carrot rice, or creamy ricotta spaghetti squash.

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The Recipe

Easy Skillet Pork and Peppers

PREP TIME: 5 Min
COOK TIME: 30 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 1.33 lbs. lean pork tenderloin
  • Salt and pepper
  • 1 tbsp. olive oil
  • 1 U sweet onion, thickly sliced
  • 1 U red pepper, chopped
  • 1 U yellow pepper, chopped
  • 4 U cloves garlic, smashed
  • 2 tbsp. tomato paste
  • 1/4 cup pepperoncinis (plus 2 tbsp. canning liquid)
  • 1 cup low sodium chicken broth
  • 1/4 cup Parmesan cheese (leave out for Paleo/Whole30®)

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Instructions

  1. Preheat the oven to 500 degrees. Slice the pork at an angle into one inch thick slices.
  2. Heat the skillet over medium high heat. Add half the oil. Once hot add the onion and peppers. Season with salt and pepper. Cook for 4-6 minutes until tender. Remove and set aside.
  3. Add the remaining oil. Once hot add the pork to the skillet and cook for 2-3 minutes on each side until browned. Remove and set aside.
  4. Add the garlic and tomato paste. Cook for 1 minute. Add the pepperoncinis, canning liquid, and chicken broth. Bring to a boil and then lower to a simmer.
  5. Add the pork and peppers back to the skillet. Sprinkle with cheese and place in the oven for 5-7 minutes until pork is cooked through.
Nutritional Facts
Serving Size: 6 oz. pork and 1/2 cup peppers and sauce
Amount Per Serving
Calories 287
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
14%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 103mg
34%
Sodium 405mg
18%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
8%
Sugars 7g
Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

This recipe also works great with chicken breast or chicken thighs.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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