4 thick, boneless pork chops, cubes into one inch cubes
1/2 teaspoon salt and cracked black pepper
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons unsalted butter
1 cup sliced bell peppers
1 small onion, sliced
2 tablespoons fresh chopped parsley, divided
1 tablespoon fresh chopped thyme
4 cloves garlic, crushed
1/2 teaspoon cayenne, optional
3/4 cup heavy cream
Season pork bites with salt and pepper, garlic powder, and paprika. Heat oil and butter in a large skillet over medium-high until butter is melted. When the pan is hot, sear the pork bites for about 3-4 minutes per side until golden brown, and the center is no longer pink. Transfer the pork bites to a warm plate and set aside. In the same skillet, add the onion and bell pepper to the buttery cooking juices and cook for 3-4 minutes over medium heat. Scrape up any bits left over. When the veggies are crisp-tender, add half the parsley, half the thyme, Cayenne (if using), and all of the crushed garlic; sauté for 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season the cream sauce with salt and pepper to your taste. Add the pork bites back into the cream sauce, and allow to simmer for a minute to heat through. Top with remaining herbs and enjoy. I served it over rice.
