Reviewed: Nov. 5, 2009

very good...in my personal cook book

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volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Sep. 29, 2009

This was wonderful. Next time, I will just sprinkle it with freshly ground pepper & mince the garlic. Also, I just sliced the tenderloin thinly instead of pounding it. I'm all about quick & easy, and I think it would be just as good. Also, I'll cut down a little on the pepper next time so my kids will like it more. Fabulous flavor combination & a definite keeper!

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jenjen

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Reviewed: Sep. 23, 2009

The fresh lemon squeezed over the pork chops was definitely the key to a delicious dish. Thank you for sharing!

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vegasescapee

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 13, 2009

Incredible and easy to make! I was unable to get a tenderloin so I improvised with a pretty icky piece of pork. I was unable to pound them down to 1/4 so I just sliced thin all the meat. I then marinated it overnight, right on 24 hours. I also used kosher salt and ground pepper (couldn't get the corns out of the bottle!) As my cut of pork was so tough I let it simmer for about an hour which of course mushed up the peppers, yellow and red, but the flavor was still unbelievable. The lemon added just the right touch. We had it with parmesean noodles which was a questionable choice, lol. My fam loved it, mushy peppers and all!

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ssmanatee

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Reviewed: Jun. 22, 2009

Amazing!! This was a very different preparation technique and the results were wonderful. I've made it several times and absolutely LOVE it! Thanks, Stuart, for a great taste sensation--I'd give more stars if they were available!!

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alma

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Reviewed: Apr. 24, 2009

Great flavor, Used boneless pork chops and they came out great. Will be making again and again.

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BONLUTY

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Reviewed: Feb. 12, 2009

This ws OK..nothing outstanding. I used yellow and red pepper, that added color and taste. I also used beef stock, not chicken. I did like the addition of fresh lemon, definately made it more tasty. I would not call this dish elegant, but I might make it again.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

This is fast and actually healthy! Hubby liked it - served over rice.

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Yvonne

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jan. 13, 2009

This recipe tasted much better than I expected, even after I read all the 5 star reviews. I did some of the suggestions others did such as using diff colored peppers, adding the chicken stock, splash of balsamic and corn starch to thicken. I marinated my pork overnight. This was so delish - I served it over buttered egg noodles. I will definitely make this again and may use more stock since the sauce is so yummy.

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Carlita

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Reviewed: Oct. 1, 2008

delicious!!! i used red, orange and yellow peppers and no chicken stock. marinated for 20 min and it still came out very flavourful and delicious!

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icookstuff

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Reviewed: Aug. 8, 2008

I keep forgetting that this one needs marinading. I just look at the cook time and get started. Hmmm, I am sure it would taste better marinaded.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: May 23, 2008

Fool proof recipe - I didn't marinate, the pork chops were still partly frozen when I cubed them. I didn't have peppercorns or corse salt, so used regular pepper and sea salt. I even forgot the lemon juice at the end and it was REALLY GOOD. I can't imagine how great it will be when I actually follow the recipe! (I did use the 1 cup chicken broth in addition to the wine that another user suggested)

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 16, 2008

I marinated them overnight and they were so delicious! We all loved it- will be making again soon.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Jan. 6, 2008

Made this tonight for my family. Everyone really loved it. I served with potatoes whipped with mascarpone cheese, parmesan and herbs. Will definitely do this one again.

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Rebecca

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Reviewed: Jul. 31, 2007

Wow! I loved this! The taste is great! We followed the recipe -- with the one exception of adding a spash of balsamic vinegar to the sauce. It was excellent. Next time we would increase the amount of the marinade by double. Terrific recipe.

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RONP

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Reviewed: Apr. 17, 2007

WOW! I have been an allrecipes.com user for years and this was the first recipe which inspired me to write a review. I made this recipe for my Portuguese parents and served over egg noodles- truly moist and delicious. The next day we had the left overs in soft Portuguese rolls- pure heaven! Thanks so much!

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karen

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

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Reviewed: Jun. 19, 2006

When I origially posted this recipe (under an old user account that I forgot) I left out the cup of chicken stock that you add just after the alcohol from the wine has cooked off. You should first remove the peppers and reduce the liquid by half before adding the pork and peppers back to the pan.

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Stuart Miller

Home Town: Bettendorf, Iowa, USA

Living In: York, Yorkshire, England, U.K.

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Reviewed: May 10, 2006

What a wonderful dish! I don't have a large mortar and pestle so used an mini chop. It did not break all the peppercorns so I did crush a few with my small mortar and pestle. Quite a few of the peppercorns remained whole. Although I thought it would be too peppery, it was such a hit at our house that it made the DEFINITELY MAKE AGAIN, AND SOON! list.

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CYNTHIA R

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 29, 2006

It seems i ended up cooking the meat too long as it came out a bit tough...otherwise the mixture was good but nothing out of this world...

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Christina

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Reviewed: Feb. 12, 2006

My family loved this - husband and teenage son. Used coarse ground black pepper (cut back on quantity a bit), combo of red and green pepper, added some red onion and did not have fresh lemon on hand, so used Minute Maid lemon juice you get in the freezer case. I think some sliced fresh mushrooms would be good with this too! Served over rice. Will make this again.

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MRSDAWG1

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

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Portuguese Pork with Red Peppers

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