Skillet Pork and Potatoes with Onions
A complete dinner in one pan! This is easy, honest home cooking: tender pork and potatoes baked together, with the vegetables soaking up all the meaty flavor and aroma. It comes together with very little effort.
Lyuda
Recipe author
Skillet Pork and Potatoes with Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
8 g
Fats 46 %
13 g
Carbohydrates 25 %
7 g
175 kcal
GI:
100
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0
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0
- Pork is the base of this dish, and just about any cut works. The key is to trim off the excess fat and remove any sinew or silverskin. Cut the meat into roughly 5/8-inch (1.5 cm) cubes — don't go too small, or the pork will dry out in the oven. Put it in a large bowl, season with a little salt and pepper, and toss. Rubbing the seasoning in by hand, coating each piece, gives you the deepest flavor. Now prep the vegetables. If you have new potatoes, don't peel them — just scrub them well and halve them (which is why you don't want large ones; you can also cut them into smaller chunks). Peel, wash, and pat dry the garlic, onion, and carrots. Dice the onion small or cut it into thin strips, but leave the carrots in large pieces — cooked alongside the meat, they soak up its juices and turn tender, lightly caramelized, and delicious. Chop the garlic finely with a knife rather than pressing it; you don't want the extra juice and paste, just clean little pieces. Add all the vegetables to the bowl with the pork. Season with salt and pepper, sprinkle with dried rosemary, and drizzle with olive oil. You can swap the olive oil for corn or plain neutral vegetable oil if you like. If you have favorite herbs or spices, add them now too. Toss everything well so the seasoning and oil coat every piece. Transfer to an oven-safe skillet, set over medium heat, and sear for 10–15 minutes, stirring now and then. Then move the skillet to the oven for 60 minutes at 350°F (180°C). The pork and potatoes are done when the juices run clear as you pierce the meat and the potatoes are fork-tender. Take the skillet out, plate, and serve right away, piping hot. 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 their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fatty pork - 333 kcal/100g
- Lean pork - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on the bone - 537 kcal/100g
- Pork schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Wild boar leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
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