The key here is to make everything roughly the same size - the cubed pork, the chopped onion, and the bell pepper pieces. Then it makes a very uniform sauce and you can get each flavor in every bite.
Normally I halve this recipe to serve Chuck and myself plus some leftovers, but I made the whole recipe this past time and of course froze some. Stay tuned for a later post on what's in my overstuffed freezer!
Makes 4-6 servings
1-2 tablespoons olive oil
6 boneless, skinless pork chops, trimmed and cubed
2 (14-ounce) cans diced tomatoes, undrained
1 large sweet onion, coarsely chopped
2 cloves garlic, minced
2 red bell peppers, coarsely chopped
splash of balsamic vinegar
1 package egg noodles, prepared as package directs.
Heat olive oil in large skillet over medium-high heat. Saute pork in hot oil until browned, remove from pan. Add onion, garlic, and red pepper to drippings in pan and saute 10 minutes. Add diced tomatoes, splash of balsamic, basil and stir to combine. Add pork back to mixture and simmer all until pork is tender and cooked through.
Serve immediately over prepared egg noodles.