Instructions: Whisk together the olive oil, soy sauce, wine, garlic, rosemary, and black pepper in a small non-plastic bowl. Cut the pork into strips approximately 1/4 inch thick and place them in the marinade. Cover and refrigerate for at least 8 hours, stirring once.

Spray a medium skillet with nonstick cooking spray. Drain the meat and place the strips in the skillet. Cook over medium-high heat for 1 minute, turning constantly, then add the sliced onion and bell pepper.

Reduce the heat to medium and cook for about 3 minutes. Season with additional pepper as desired. Continue cooking until the meat is cooked through and the onions and peppers are just tender, but still slightly crisp.

Use 2 small pork chops or a 4-oz lean pork loin for this dish.

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