Pork with Potatoes

Name: Pork with Potatoes and Onion: Easy Skillet Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European
Ingredients: Pork 500 g; Potatoes 3-4; Onion 1; Garlic 1 clove; Butter 2 tbsp; Water (hot, from the kettle) enough to cover the meat; Ground black pepper, salt, coriander, savory to taste; Fresh herbs for serving; Dried hot pepper a pinch, optional

☆ Rate it

60 mins

Only some twenty-five years ago, in the days of total shortages, meat was a problem in this country. Or rather, there was plenty of meat!!!

It was not having meat that was the problem, and that was far more often the case than not. Expensive market meat was out of reach, and in the store, if you remember, buying meat meant taking a bone along as a mandatory “add-on”, weighing almost as much as the meat itself.

Now there is plenty of meat and a wide choice, and you can even pick the cut, for example the tenderloin. People in the know say meat should be eaten with vegetables. That way it is better absorbed and much healthier. For various reasons, many people don’t eat pork, whether for national or religious reasons. Medical advice is also often against pork.

Pork with potatoes is very tasty and cooks very well. Braised meat in a thick sauce is a delicious, hearty dish, perfect for a proper lunch or dinner. The beauty of this way of cooking is that you can add seasonal vegetables and vary the recipe without sticking to it too closely. The ingredients are quite flexible, but even so, pork with potatoes will always be very tasty.

More with pork and potatoes

Pork Rib Roast with Potatoes and Chili

1 h 30 min

Pork Ribs with Potatoes

1 h 30 min

Bulgarian Moussaka

2 h

Oven-Roasted Pork Ribs with Potatoes

Ingredients

2 servings

Pork 500 g
Potatoes 3-4
Onion 1
Garlic 1 clove
Butter 2 tbsp
Water (hot, from the kettle) enough to cover the meat
Ground black pepper, salt, coriander, savory to taste
Fresh herbs for serving
Dried hot pepper a pinch, optional

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

Meat and onion

For pork with potatoes, choose lean meat or meat with only a little fat. Shoulder or hindquarter works well. The dish also turns out very nicely with loin.
Wash the meat and cut it into small pieces.
Heat the butter in a frying pan.
Add the pork and fry over high heat, stirring, until a golden crust forms.
Add the onion cut into thick strips.
Fry the pork with the onion until the onion turns golden.

Braising

Season with salt and pepper to taste and add ground coriander. The amount of coriander is up to you, but a meat dish with plenty of coriander becomes especially delicious.
Add a pinch of crumbled dried savory and a grated garlic clove, and stir.
Add hot water from the kettle so the pork and onion are in liquid.
Reduce the heat to low, cover the pan with a lid and braise the pork with the onion for 10 mins.
Peel the potatoes, cut them into medium cubes and add them to the pork and onion. If the liquid has boiled away, add a little more from the kettle.
Braise covered until the potatoes are cooked through, about 20 mins. The dish is ready when the potatoes are completely done and have started to thicken it. This is easy to see: the top layer of potato cubes starts to fall apart and melt into the sauce.
If a lot of liquid is left, take the lid off the pan and let the excess evaporate.

Serving

Put the finished pork with potatoes on plates and sprinkle with finely chopped fresh herbs.
I really like dishes like this sprinkled with a pinch of coarsely ground dried hot pepper.

Calories and macros

885 kcal

Serving ≈ 410 g

Protein48 g23% of kcal
Fat56 g59% of kcal
Carbs40 g18% of kcal

100 g217 kcalProtein 11.9 gFat 13.8 gCarbs 9.7 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

Enjoyed the recipe? Pick me as a preferred source on Google, and you'll see my recipes more often in search. Choose on Google →

How did you like this recipe?

Thanks for rating!