Pork loin with potatoes in a cast iron skillet, Provencal style
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 486, total fat 26 G., saturated fats 4 G., proteins 40 G., carbohydrates 19 G., fiber 4 G., cholesterol 109 mg, sodium 1007 mg, sugar 3 G.
Calories 486, total fat 26 G., saturated fats 4 G., proteins 40 G., carbohydrates 19 G., fiber 4 G., cholesterol 109 mg, sodium 1007 mg, sugar 3 G.
This simple yet elegant Provençal dish is cooked entirely in a single cast-iron skillet: boneless pork loin cutlets, potatoes, and a light cherry tomato sauce with olives, capers, and thyme in white wine. Add all the ingredients to the skillet one at a time, and they'll be ready at the same time. Perfect for both special dinners and everyday meals.
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.
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:
- 2 medium potatoes (about 350g), cut into 1cm pieces and soaked in cold water until ready to use
- 3 tbsp. l. olive oil
- 4 natural boneless pork loin cutlets, 2 cm thick, trimmed of excess fat
- 1/4 cup pitted Kalamata olives, chopped
- 4 tsp dried capers
- 3 cloves garlic, peeled and crushed
- 3 sprigs of thyme
- 1 cup halved cherry tomatoes (about 2 cups)
- 0.5 cups white wine
- 0.5 cups lightly salted chicken broth
- 1/4 cup tightly packed fresh parsley leaves, coarsely chopped
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Cooking the dish according to the recipe:
- Drain the potatoes. Heat 2 tablespoons of olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until tender and just beginning to brown around the edges, about 5 minutes.
- Season the pork cutlets with salt and black pepper. Move the potatoes to the far edge of the pan, leaving room for the pork to cook. Add the cutlets to the pan and cook until golden brown, 2-3 minutes per side. While the pork is cooking, stir the potatoes occasionally to ensure even cooking. Place the pork cutlets on top of the potatoes to create as much room in the pan as possible. Reduce the heat to low and drizzle the remaining 1 tablespoon of olive oil over the uncovered surface of the pan. Add the olives, capers, garlic, and thyme and cook, stirring constantly, until fragrant and golden, 1-2 minutes.
- Increase the heat to medium, add the tomatoes and wine, and cook until the liquid is reduced by half, 2-3 minutes, then stir in the chicken broth. Add the pork chops to the sauce and carefully arrange the potatoes around them. Cook for another 3-5 minutes, or until the pork reaches 145°F (63°C) on a meat thermometer. Remove the chops from the sauce and arrange them on deep plates or a serving platter. Taste the sauce and season with salt and pepper if necessary. If most of the liquid in the pan has evaporated while the pork is cooking, add 1 tablespoon of water at a time to bring the sauce back to its consistency. If the sauce is a bit thin, after removing the chops, increase the heat and cook for another 1-2 minutes to thicken. Stir in the parsley, remove the thyme sprigs, pour the sauce over the chops, and serve.
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