Skillet Pork and Potatoes

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    420 calorie
  • Fat

    16 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    90 milligrams
  • Sodium

    630 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    4 grams
  • Protein

    39 grams


  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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