Portuguese Pork with Red Peppers

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Country Cook 7

Lemon slices top garlic coated pork medallions and sauteed red bell peppers in this elegant yet easy dish.

Modified from: Portuguese Pork with Red Peppers

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture.
  4. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  5. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Remove from skillet and set aside.
  6. Pour white wine and chicken broth into the skillet, and scrape up the browned bits. Bring to a boil and cook, reducing sauce to 1 1/2 cups.
  7. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  8. Add back red peppers to warm.
  9. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter.
  10. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.


This recipe is quite good but the sauce is very runny, even after reducing it. Next time I may thicken it with a little flour and water. The pork is very tender and flavourful.