Italian Pork And Vegetable Saute - cooking recipe

Ingredients

1 lb boneless pork sirloin chops, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 -2 large diced bell pepper, cored and cut into 1/2-inch pieces
10 ounces cremini mushrooms, sliced
3 scallions, white and green parts, thinly sliced
coarse salt
fresh ground black pepper
1 tablespoon all-purpose flour
1/2 cup dry white wine, such as Pinot Grigio (or non-alcoholic varietal grape juice)

Preparation

Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins 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 plate.
Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons 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 thickened, about 1 minute. Season with salt and pepper. Serve hot.