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Milk Street's Chris Kimball shares a quick and easy recipe for pork spareribs with sweet peppers, onions, sage and honey from his latest cookbook Tuesday Nights Mediterranean.
"Inspired by a dish we tasted on the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and quick to prepare. The tangle of pork, peppers and onion is simply seasoned with honey, sage, and a good dose of black pepper. All that's needed to complete the meal is warm bread, polenta or pilaf. Don't worry that the pork isn't cooked through after searing. This step, which only partially cooks the meat, produces flavor–building browning for the sauce. The pork will finish after it is returned to the skillet to simmer with the vegetables." –Chris
Adapted from Milk Street: Tuesday Nights Mediterranean by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company.
- 1 pound boneless country-style pork spareribs, trimmed and cut into 1-inch chinks
- Kosher salt and ground black pepper
- 2 tablespoons extra-virgin olive oil , plus more to serve
- 2 bell peppers (red, orange or yellow), stemmed, seeded and cut into ½-inch strips
- 1 medium red onion, halved and sliced ½-inch thick
- 1 cup dry white wine
- 2 tablespoons honey, plus more to serve
- 1 tablespoon chopped fresh sage
Season the pork with ½ teaspoon each salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes. Add the wine, honey and sage, scraping up any browned bits.
Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil and honey.