Add an apple twist to a fall pork peperonata

Yankee Chef logoBy Jim Bailey

Peperonata is classically an Italian stewed bell pepper dish while the word tartine simply means a slice of bread. So combining both with a little Yankee flair and flavor makes this dish a true fusion recipe. Besides, you can’t go wrong when you can add both blueberries and apples without losing sight of either.

Pork pereronata

Pork pereronata

1 firm, tart apple
2 tablespoons olive oil, divided
1/2 cup diced onion
1 small green bell pepper, seeded and diced
1 teaspoon minced garlic in oil
1/2 cup canned, diced tomatoes in juice
2 tablespoons apple cider vinegar
1 1/2 pounds pork tenderloin, trimmed and cubed
Salt and black pepper to taste, if desired
1 tablespoon dried basil
2 blueberry bagels, split
1/4 cup blueberry cream cheese

Peel, core and dice apple; set aside. Heat 1 tablespoon oil in large skillet over medium heat until shimmering.

Add apple, onions, peppers and garlic. Stir to combine and cook until the vegetables have started to soften, about 3 to 4 minutes. Add tomatoes and 1/4 cup of the juice; bring to scalding. Remove from heat, stir in vinegar and transfer to a bowl; set aside.

Heat remaining oil in same skillet, which has been wiped clean, over medium heat. Dust pork with salt and black pepper and cook 4 to 6 minutes on each side, or until cooked through. Toast bagel halves.
To assemble, spread even amounts cream cheese over the bagel halves. Place pork chop on top of each, followed by equal amounts of the peperonata. Serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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