This 30-Minute Pork and Bell Pepper Skillet is my go-to when dinner needs to happen fast—but still tastes like you tried. Tender pork strips, sweet bell peppers, and a glossy, savory sauce come together in one pan and pair perfectly with rice, noodles, or tortillas.
Why you’ll love this skillet
- Fast: On the table in about 30 minutes.
- One pan: Less cleanup, more flavor from the browned bits.
- Flexible: Works with different cuts of pork and any color bell peppers.
- Great for meal prep: Reheats well for lunches.
Ingredients you’ll need
- Pork: Pork loin, pork tenderloin, or boneless pork chops, sliced thin.
- Bell peppers: A mix of red, yellow, and/or orange for sweetness (green works too).
- Onion: Yellow or sweet onion.
- Garlic: Fresh minced garlic for the best flavor.
- Sauce: Soy sauce, chicken broth (or water), honey or brown sugar, rice vinegar (or apple cider vinegar), and cornstarch.
- Finishing touches: Sesame oil (optional), black pepper, and sliced green onions or sesame seeds (optional).
How to make pork and bell pepper skillet
1) Slice and season the pork. Cut pork into thin strips so it cooks quickly and stays tender. Season with salt and pepper (go easy on salt if your soy sauce is salty).
2) Mix the sauce. In a small bowl, whisk soy sauce, broth, honey, vinegar, and cornstarch until smooth. This prevents lumps and helps the sauce thicken evenly.
3) Sear the pork. Heat a large skillet over medium-high heat with a little oil. Add pork in a single layer and cook until browned, 2–3 minutes per side. Work in batches if needed so it sears instead of steaming.
4) Sauté the veggies. Add onion and bell peppers to the skillet. Cook 4–6 minutes, stirring, until crisp-tender. Add garlic during the last 30 seconds so it doesn’t burn.
5) Simmer and glaze. Return pork to the skillet. Pour in the sauce and stir. Let it bubble 1–2 minutes until glossy and thick enough to coat everything. Finish with a small drizzle of sesame oil if you like.
Tips for the best results
- Slice against the grain: Especially for pork loin or chops—this makes it noticeably more tender.
- Don’t overcrowd: Browning builds flavor fast; batch-cook if your skillet is small.
- Keep peppers crisp-tender: They’ll continue to soften in the sauce, so don’t overcook them.
- Adjust sweetness: Start with less honey/brown sugar, then add more to taste.
Easy variations
- Spicy: Add crushed red pepper, sriracha, or a sliced jalapeño with the peppers.
- Pineapple pork: Stir in pineapple chunks at the end for sweet-and-savory vibes.
- Ginger boost: Add 1–2 teaspoons freshly grated ginger with the garlic.
- Low-carb: Serve over cauliflower rice or shredded cabbage.
What to serve with it
- Steamed jasmine rice, brown rice, or coconut rice
- Rice noodles, lo mein noodles, or ramen
- Warm tortillas for quick pork-and-pepper wraps
- A simple cucumber salad or bagged slaw for crunch
Storage and reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm in a skillet with a splash of water or broth, or microwave in 30-second bursts, stirring between.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge for best texture.
Printable-style recipe details
- Time: 30 minutes
- Servings: 4
Ingredients
- 1 1/4 lb pork loin, tenderloin, or boneless chops, thinly sliced into strips
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp neutral oil (avocado, canola, or vegetable), divided
- 1 medium yellow onion, sliced
- 3 bell peppers (any colors), sliced
- 3 cloves garlic, minced
- 2/3 cup low-sodium soy sauce
- 1/2 cup chicken broth (or water)
- 1 1/2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil (optional)
- Optional garnish: sliced green onions, sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, broth, honey, vinegar, and cornstarch until smooth. Set aside.
- Season pork with salt and pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add pork in a single layer and sear until browned and just cooked through, about 4–6 minutes total. Transfer to a plate.
- Add remaining 1 tbsp oil. Sauté onion and bell peppers until crisp-tender, about 4–6 minutes. Add garlic and cook 30 seconds.
- Return pork (and any juices) to the skillet. Pour in sauce and stir until thickened and glossy, 1–2 minutes.
- Remove from heat and stir in sesame oil if using. Taste and adjust seasoning. Serve hot over rice or noodles and garnish if desired.
