Pork with Vinegar PeppersPork loin, dusted with flour and sauteed to get a nice brown crust then removed; added onion, garlic, hot banana and cherry peppers. Deglazed with white wine, a bit of the vinegar from the peppers and chicken stock; reduced, put the pork and its juices back and finished with a bit of butter. Served with rice pilaf & steamed broccoli.
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