Thursdays one of my favorite days of the week, is the one day in the week that Tom *usually* is not working. For this reason, I normally like to make Thursday dinners extra special. My husband had been asking a lot about having one of his favorite dishes that I make- a sausage, pepper, and onion dish- something that I’ll have to tell you all about another time. I went to the store, all intent on getting some sausage, unfortunately the price was astronomical! Bummed at how to make this still work, I started trying to think of alternatives. Peppers and chicken, peppers and steak, but I doubted on the steak, because that price too was rather steep. And then I saw the pork steaks…. BEAUTIFUL marbling, along with a rich bright red color was all I needed to let me know that that was what I was taking home with me.
You could accompany this dish with rice, pasta, or potatoes. Tom is a huge fan of pasta, so I thought I would make him one of my signature pastas to go alongside this. Originally, I didn’t have a sauce of any kind to go with this dish, but watching Food Network has really gotten to me…so I decided to invent! I think it came out very well! My very first sauce!!! 🙂
Peppers:
- 2 Red Bell Peppers
- 3 Orange Bell Peppers
- 2 Yellow Bell Peppers
- 5 medium small onions or 2 large onions
- 4 garlic cloves, finely chopped
- Parsley chopped and for garnish
- Italian Seasoning
- Extra Virgin Olive Oil
- Garlic Salt
- Cayenne Pepper
- Salt
- Pepper
On a cutting board, slice and cut the red, orange, and yellow peppers into large chunks. Cut onions in half, and then each half in fourths. Add peppers and onions into a large pot. Lightly drizzle with olive oil. Season with Italian seasoning, Garlic Salt, Cayenne, and pepper. Slowly cook on medium heat, stirring frequently.
Pork Steak:
- 4 thin sliced pork steaks, bone in
- McCormick Garlic & Herb seasoning
Spear the pork steak with a fork or a sharp knife. Season with the Garlic and Herb Seasoning, massaging the herbs into the pierced openings of the pork. In a heated frying pan, sear one side until the blood starts to secreat through the bone and you have a nice tan color on one side. Flip and sear the other side. Lower heat if the meat is not finished to let it cook through.
Creamy Parsley Sauce:
- ½ cup of cooked pepper/onion mixture
- ½ cup coarsley chopped parsley
- 2 heaping tablespoons sour cream
- 1 tablespoon Extra virgin Olive Oil
- Salt, Pepper
- Italian Seasoning
- Cayenne Pepper
In a food processor, blend pepper/onion mixture with parsley until very fine. Add olive oil and sour cream. Add seasonings to taste. Spoon onto plate in a desirable flourish.
theflourbag 