Skillet Pork and Potatoes Recipe

Name: Skillet Pork and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Set aside while you prepare the potatoes.
3
Combine the potatoes and 1/4 cup water in a large microwave-safe bowl.
4
Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
5
Heat a large skillet over medium-high heat; add the olive oil.
6
Working in batches, add the pork and cook until browned, 1 1/2 minutes.
7
Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
8
Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes.
9
Add the broth and the remaining Peppadews and brine.
10
Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes.
11
Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes.
12
Top with the remaining parsley.
13
Photograph by Justin Walker

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Skillet Pork and Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Pork and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions