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Skillet Pork Ribs with Potatoes

Make a hearty dinner of tender meat and braised vegetables! Skillet pork ribs with potatoes are a real treat for meat lovers. Cooking them together with potatoes turns the ribs into a full meal with its side built right in. Braised in the meat juices, the potatoes and vegetables come out tender and delicious!

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Pork ribs with potatoes in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 7 g
Fats 52 % 14 g
Carbohydrates 22 % 6 g
179 kcal
GI: 100 / 0 / 0
  • The beauty of this dish isn't just the tender meat with its appetizing thin ribbons of fat. The generous amount of vegetables comes out wonderfully tasty and tender thanks to the long braise in the meat gravy. Peel the carrots, potatoes, and onions, and seed and stem the sweet, meaty bell peppers. Rinse the vegetables under running water and pat them dry with a paper towel. For this dish, don't cut the vegetables too small — they shouldn't melt away, but stay in large, whole pieces cooked alongside the meat. Cut the onion, carrot, and bell pepper into strips. Heat the vegetable oil in a heavy-bottomed skillet and fry the vegetables until half-cooked. Use meaty ribs for this stew — as the fat renders during frying it soaks into the vegetables, so the more meat left on the bone, the better. Rinse the ribs under running water, pat them dry, and cut between the bones. Add the pieces to the vegetables, stir, and fry. Press the garlic through a press, add it to the skillet, season with salt, pepper, and other spices to taste, and stir with a spatula. Fry the ribs for 25 minutes, stirring now and then. By then they should be fully cooked, so that during the braise they simply grow more tender and lend their flavor to the vegetables. Cut the potatoes into large chunks — as they braise they'll soften, but they shouldn't break down into a purée; keeping them in large pieces preserves the dish's good looks. Add the potatoes to the skillet, pour in the water, and braise until they're done. As soon as the potatoes are cooked, turn off the heat, cover, and let it rest for about 10 minutes so everything finishes cooking through. Serve the dish hot, garnished with a sprig of dill. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork ribs - 321  kcal/100g

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