Basque Pork with Summer Pipérade

Juicy stove-seared pork crowns a late-summer pepper-and-tomato pipérade for an elegant Basque-inspired lunch that comes together in one skillet.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Prepare the produce:
- 1 Fresh Red Hothouse Bell Pepper, stemmed, seeded, and thinly sliced
- 4 oz Jumbo Yellow Onions, thinly sliced
- 8 oz Fresh On the Vine Red Tomatoes, cored and diced
- 1 Garlic clove, minced
- 2 tbsp Organic Italian Parsley, chopped
Keep each prepared ingredient separate.
Pat 12 oz Boneless Pork Loin Center-Cut Thin Chops dry. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper; let stand while starting the pipérade.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced pepper, sliced onion, and 1/4 tsp kosher salt; cook for 6–7 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and 1/2 tsp smoked paprika; stir for 30 seconds. Add the diced tomatoes and cook for 4–5 minutes, until saucy but still colorful. Stir in 1 tsp sherry vinegar, then transfer the pipérade to a bowl and cover to keep warm.
Return the skillet to medium-high heat and add 1 tbsp olive oil. Sear the seasoned pork chops for 2–3 minutes per side, until browned and the centers reach 145°F. Transfer to a board and rest for 5 minutes.
Spoon the warm pipérade onto two plates. Slice the rested pork on a slight diagonal, arrange it over the vegetables, and scatter with the chopped parsley for anniversary-worthy polish.

Drink pairing: A lightly chilled Rioja complements the sweet peppers, smoked paprika, and savory pork.

Careme