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Pork with tomatoes in a frying pan

Pan-Fried Pork with Tomatoes

Tender, juicy pork simmered with tomatoes. Meat and vegetables are always a winning combination, and this easy recipe gives you a delicious dinner that only needs a good side dish to round it out. A fresh salad on the side never hurts either.

sharlis

Recipe author

Composition / ingredients

Servings:

Pork

400

Onion

Tomatoes

Vegetable oil

Salt

Mixed ground peppers

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 61 % 17 g

Carbohydrates 11 % 3 g

196 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make pan-fried pork with tomatoes? Cut the pork into thin, elongated strips.
Step 2:

Peel the onions and slice them into half-rings.
Step 3:

Wash the tomatoes and cut them into medium-thick wedges.
Step 4:

Heat the vegetable oil in a skillet and add the meat in a single layer. Fry over high heat on one side until a golden-brown crust forms. Searing over high heat seals the juices inside so they don't run out, keeping the meat juicier.
Step 5:

Fry for about 7 minutes, then flip the meat and fry the other side for about 5 minutes.
Step 6:

Add the onions to the meat in the pan. Stir and keep cooking over medium heat for 5 minutes.
Step 7:

By now the onions will have softened nicely. Season the meat with salt and add the mixed ground peppers (or a mix of whole peppercorns). You can also use plain ground black pepper or any other seasonings you like, such as an all-purpose meat rub.
Step 8:

Add the tomatoes and stir everything together. You can add a pinch more salt for the tomatoes. Don't add any water — we'll simmer everything in its own juices.
Step 9:

Cover the pan and simmer the pork and tomatoes over medium-low heat for about 15–20 minutes, stirring a couple of times. Before turning off the heat, taste for salt, seasoning, and doneness. Once it's to your liking, turn off the heat and serve. Sprinkle with fresh herbs just before serving if you like.

This was my first time making pork this way, but it definitely won't be my last. I loved how the tender meat paired with the stewed tomatoes. I served it with durum-wheat pasta and it was delicious, though next time I want to do mashed potatoes on the side — that's my family's favorite with meat. For a salad, I sliced fresh tomatoes with green onions and dill and dressed it with sour cream. All I can say is it was one of the best dinners my family has ever had, no exaggeration. Give this pork a try — I'm sure you'll love it!
If you use pre-made spice blends, always check the label. Many already contain salt, so keep that in mind or you risk over-salting the dish.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which to avoid), see here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.