Ingredients:

• 1 lb. boneless pork chops or tenderloin
• Salt & pepper
• 1/4 tsp. garlic powder
• 1 1/2 Tbsp. flour
• 2 Tbsp. Olive Oil
• 8 oz. sliced baby Bella mushrooms
• 1/2 Spanish onion, thin slices
• 1/2 red pepper, julienne
• 1/2 orange pepper, julienne
• 1/2 cup organic beef broth
• 1/8 cup cream
• 2 Tbsp. red wine (optional)

Directions:

1. Slice pork into strips and place in a large zip lock bag.
2. Sprinkle with a dash of salt, pepper, garlic powder, and flour.
3. Seal bag and toss mixture to coat.
4. Heat olive oil in large pan over medium heat.
5. Pan fry pork until no longer pink. Remove from pan and set aside.
6. Add onions to pan and sauté until tender adding a bit of beef broth if mixture gets too dry.
7. Add mushrooms and continue to stir fry until slightly tender. Season with a bit of salt and pepper if desired.
8. Add the peppers, pork, and beef broth. (wine optional).
9. Allow to simmer for a few minutes to reduce the broth slightly.
10. Remove from heat and gently stir in cream.
11. Serve over brown rice or whole grain noodles.