Are you looking for a meal that is easy to make & easy to freeze for another day? Look no further than this delicious & well loved meal. It doesn’t look like much, but the flavour is perfect!
I usually batch cook this meal & keep 3 or 4 in my freezer for days that I need a quick & easy meal.
Cleaning out peppers can be very annoying. Seeds go everywhere, it takes ages, & it always feels as though there should be a better way to do it. Enter the Scoop Loop from Pampered Chef! It helps you to easily scoop the seeds out of your favourite fruits and veggies. Use the large serrated end on melons, large tomatoes, bell peppers, and pumpkins. The smaller serrated end is ideal for mushrooms, cucumbers, and small tomatoes.
Knives are such an important part of working in the kitchen. A good quality, sharp knife is a must in EVERY kitchen, whether you love to cook, have to cook, hate to cook or don’t even cook!
Honey Pepper Pork Serves: 6 Calories: 387
- 1 1/2 lb boneless Pork Loin – cut into 1″ cubes
- 2 tbsp Vegetable Oil
- 1 (0.75 oz) packet Dry Brown Gravy Mix (check gluten-free if needed)
- 1 cup Water
- 1/4 cup Honey
- 3 tbsp Soy Sauce (check gluten-free if needed)
- 2 tbsp Red Wine Vinegar
- 1/2 tsp Ground Ginger
- 1/8 tsp Garlic Powder
- 1 Onion – cut into wedges
- 2 Bell Peppers – chopped (I prefer red pepper)
In a large skillet, over medium heat, saute pork in oil until browned on all sides
In a large saucepan, add gravy mix, water, honey, soy sauce, vinegar, garlic powder & ginger. Stir well. Add meat
In the skillet, saute bell pepper & onion, until going soft. Add to the saucepan, cover & simmer for 15 minutes
Serve on a bed of rice