Skillet Pork and Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 90 milligrams
- Sodium
- 630 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.