Skillet Pork and Potatoes

Total Time:
40 min
10 min
30 min

4 servings

  • 2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed
  • 12 ounces new potatoes, sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, sliced
  • 12 ounces sliced cremini mushrooms (about 3 1/2 cups)
  • 1 pint assorted cherry tomatoes
  • 3 cloves garlic, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.

  • Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.

  • Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.

  • Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

  • Photograph by Justin Walker

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Crispy Skillet Potatoes

    Recipe courtesy of Robin Miller