Fresh Springtime Sautes

MISSION, KS--(Marketwire - Feb 7, 2012) - (Family Features) Spring brings warming weather, more sunshine -- and juicy vegetables. It's the perfect time of year to incorporate garden-fresh favorites into your mealtime repertoire. Whether it's peppers, onions, mushrooms or tomatoes that suit your springtime fancy, try combining them with your favorite protein, like pork, in a sizzling, simple sauté.

Because pork chops are so easy to work with, they're the perfect companions for fresh vegetables. You can cut and cook them up fresh, or repurpose leftover chops in many delicious sautés.

If you're looking to spice up your sauté skills, follow these simple tips:

• Keep It Uniform: The high heat of a sauté pan causes meats and vegetables to cook quickly. In order for items to cook evenly, it is important to cut and slice items in a uniform size.
• Keep It Juicy: Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.
• Keep It Uncovered: Cook in an uncovered skillet over medium-high heat, turning occasionally.

For more inspiration, tips and sizzling chop recipes to enjoy all year long, visit www.PorkBeInspired.com, "Like" the National Pork Board on www.Facebook.com/PorkBeInspired, follow them on Twitter @allaboutpork, and "Circle" them on Google+.

Italian Pork and Vegetable Sauté
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
2	tablespoons olive oil, divided
1	large red bell pepper, cored and cut into 1/2-inch dice
10	ounces cremini mushrooms, sliced
3	scallions, white and green parts, thinly sliced
1	pound boneless pork sirloin chops, cut into 1-inch cubes
	Coarse salt
	Freshly ground black pepper
1	tablespoon all-purpose flour
1/2	cup dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice, such as Chardonnay
1/2	cup water

Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.

Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.

Add wine and 1/2 cup water; and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is nicely thickened, about 1 minute. Season with salt and pepper. Serve hot.

Serving Suggestions: Serve sauté spooned over cooked orzo or corkscrew pasta tossed with green peas and freshly grated Parmesan cheese.

Nutrition per serving (pork and sauté): Calories: 230; Fat: 11g; Saturated Fat: 2g; Cholesterol: 55mg; Sodium: 55mg; Carbohydrate: 8g; Protein: 20g

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