Basque Pork with Summer Pipérade
Smoky-sweet summer pipérade and juicy golden pork chops make this vibrant Basque lunch worthy of an anniversary table.
- Total time: 35 min
- Servings: 2 servings
- Estimated total cost: $7
- Calories per serving: 470 cal
- Stovetop
Ingredients
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Boneless Pork Loin Center-Cut Thin Chops12 oz $4.99
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Fresh Red Hothouse Bell Pepper1 pepper $1.67
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Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)8 oz $2.49
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Jumbo Yellow Onions4 oz $1.49
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Garlic1 clove $1.29
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Organic Italian Parsley2 tbsp chopped $2.69
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olive oil2 tbsp
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kosher salt9.25 g
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black pepper1/4 tsp
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smoked paprika1/2 tsp
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sherry vinegar1 tsp
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Campo Viejo™ Rioja TempranilloServe lightly chilled, about 55–60°F $9.99
Instructions
Swipe a step aside or click its number when it’s done.
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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.
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Pat 12 oz Boneless Pork Loin Center-Cut Thin Chops dry. Season all over with 4.25 g kosher salt and 1/4 tsp black pepper; let stand while starting the pipérade.
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Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced pepper, sliced onion, and 5 g kosher salt. Cook for 6–7 minutes, stirring occasionally, until tender and lightly browned.
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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.
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Carefully wipe the skillet clean with a paper towel held in tongs. Return it to medium-high heat and add 1 tbsp olive oil. Sear the seasoned pork for 2–3 minutes per side, pulling it from the heat when the centers reach 140°F. Rest for 5 minutes.
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Spoon the warm pipérade onto two plates. Slice the rested pork on a slight diagonal, arrange it over the vegetables, and finish with the chopped parsley.
Want more detail? See the temperature guide.
Drink pairing: A lightly chilled Rioja complements the sweet peppers, smoked paprika, and savory pork.
Wine picks:
- Campo Viejo™ Rioja Tempranillo $9.99 Serve lightly chilled, about 55–60°F
Why it works: A lightly chilled Rioja is an excellent match: Tempranillo’s ripe red-fruit character complements the sweet peppers and tomatoes, while its gentle spice and savory structure echo the smoked paprika and seared pork without overwhelming the fresh pipérade.