Pork with potatoes in a frying pan

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 16 G., saturated fats 4 G., proteins 39 G., carbohydrates 28 G., fiber 4 G., cholesterol 90 mg, sodium 630 mg, sugar 0 G.

Pork is braised in a skillet with new potatoes in a tomato and mushroom sauce. This recipe takes very little time if you pre-boil the potatoes in the microwave and add them to the sauce only at the end. For pork cuts, choose natural loin cutlets. They're tender and cook in minutes. Pre-fry them until crispy on both sides, then simmer them in the sauce with tomatoes and mushrooms until done. All the ingredients quickly absorb each other's juices, and the dish turns out so delicious and rich, as if it took hours to cook.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 thin, natural boneless pork loin cutlets (about 0.7 kg), trimmed
2/3 cup canned peppadew peppers, chopped + 3 tablespoons brine
0.5 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
340 g new potatoes, cut into 0.5 cm thick slices.
2 tablespoons extra-virgin olive oil
1 large white onion, diced
340 g chopped mushrooms (about 3.5 cups)
2 cups of assorted cherry tomatoes
3 cloves garlic, thinly sliced
0.5 cups lightly salted chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, pork loin, champignon mushrooms, cherry tomatoes, potato, peppadew pepper, rosemary

Cooking the dish according to the recipe:

In a bowl, combine one-third of the pickled peppers, half the parsley, rosemary, 1 teaspoon of salt, and a pinch of black pepper; rub the mixture all over the pork. Let it marinate while you prepare the potatoes.
In a large microwave-safe bowl, combine the potatoes and 1/4 cup water. Cover with plastic wrap and poke holes in several places to allow steam to escape; microwave until tender, about 8 minutes.

Heat a large skillet over medium-high heat and add olive oil. Working in batches, add the pork and cook until golden brown, about 1.5 minutes. Flip and cook until golden brown on the other side, about 30 seconds, then transfer the patties to a plate.
Add the onion, mushrooms, tomatoes, and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables begin to brown, 8 minutes. Add the broth and the remaining peppadew peppers and brine. Bring to a simmer; cook until the sauce thickens slightly, about 5 minutes. Return the pork to the skillet and cook, turning occasionally, until cooked through, 5 minutes; stir in the potatoes. Sprinkle with the remaining parsley.

Categories:

recipe / Summer dishes / Healthy eating / Healthy lunches / Calorie content of prepared meals / Pan / Dinner / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes