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Roast pork with potatoes at home in a frying pan

Home-Style Skillet Pork and Potato Roast

Really tasty, made from everyday ingredients, perfect for family dinner! A pork and potato roast can be cooked just as well on the stovetop as in the oven. On the stove it still comes out home-style delicious, hearty, and aromatic. Serve it with fresh vegetables and herbs — it's ridiculously good!

Julia M.

Recipe author

Roast pork with potatoes at home in a frying pan

Composition / ingredients

Servings:

Pork

700

Potatoes

Onion

Carrot

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 35 % 9 g

Carbohydrates 38 % 10 g

151 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet pork and potato roast? Gather your ingredients. If your meat (I'm using pork, but any works) is frozen, thaw it ahead of time. A little fat in it is ideal. Wash the potatoes and carrot and pat them dry.
Step 2:

Peel all the vegetables — onion, carrot, and potatoes — and rinse them clean under running water.
Step 3:

Cut the pork into small, roughly even pieces.
Step 4:

Add a little vegetable oil to a hot skillet and add the cut meat. Sear it over high heat for a few minutes, until golden.
Step 5:

While the meat sears, prep the onion and carrot. Dice the onion and grate the carrot on the coarse side of a box grater.
Step 6:

Add the prepped vegetables to the seared meat. Fry everything together for about 3–4 minutes — adjust to your stove.
Step 7:

Cut the peeled potatoes into large chunks and add them to the skillet. Pour in a little water and bring to a boil. Cover and simmer over low heat for about 20 minutes. Season with a little salt and spices to taste.
Step 8:

Spoon the finished roast onto plates and serve it hot. Enjoy!

Roasts like this show up in nearly every cuisine around the world. The method is the same everywhere, but each has its own little tweaks. Meat is always the foundation, rounded out with potatoes and various vegetables. Beyond what's listed, you can add bell pepper, tomatoes, or zucchini — it makes the dish not only healthier but tastier too. I usually add more water because I like it juicier, but you can adjust that to your taste. Round out the plate with fresh vegetables or a fresh salad. This tasty, hearty dish isn't just for weeknights — it also works as a hot main course on a festive table. For an extra kick of flavor, add a little tomato paste and minced garlic. Have fun cooking!
To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water first. And your cutting board won't hold onto the onion smell if you rub it with a slice of lemon before cutting.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. To avoid mistakes and pick the best method, read the article on thawing.