Pork N Potato Skillet Recipes

POTATO PORK SKILLET

Steps:

• In a large skillet, brown pork in butter on both sides over medium heat. Remove and keep warm. Set aside 1/4 cup of broth. In the same skillet, add the potatoes, mustard, Worcestershire sauce, salt, pepper and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the potatoes are tender., Stir in the mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink. , In a small bowl, combine the flour and reserved broth until smooth. Gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

POTATO AND PORK SKILLET

Steps:

• Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving.

ONE-SKILLET PORK 'N' POTATOES

Steps:

• Sprinkle pork chops with pepper. In a large skillet, brown chops in oil on both sides; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender and a thermometer reads 160°, stirring occasionally.

SKILLET PORK AND POTATOES

Steps:

• Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
• Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
• Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
• Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

PORK CHOP AND NEW POTATO SKILLET

Steps:

• Season pork chops with salt and pepper.
• Heat 10-inch skillet over medium-high heat and add butter and oil.
• Cook pork in skillet until brown on both sides.
• Mix soup, mushrooms, water, wine, thyme, garlic powder, Worcestershire sauce and salt and pepper; pour over pork.
• Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer 15 minutes.
• Add potatoes.
• Cover and simmer 15 minutes.
• Stir in pimiento and peas.
• Cover and simmer about 10 minute, stirring occasionally, until pork is tender and slightly pink when centers of thickest parts are cut and peas are tender.

HEARTY POTATO SKILLET

Steps:

• Bring a large pot of salted water to boil; add potatoes and boil until just tender, 7 to 10 minutes. Drain.
• Heat a large nonstick skillet over medium to medium-high heat and cook sausage links. When cooked through, remove to a plate. Add bacon to the same skillet and cook to nearly your desired doneness. During the last few minutes, add cubed ham to crisp and heat through, 5 to 8 minutes. Remove bacon and ham with a slotted spoon and drain on paper towels. Reserve grease.
• Heat 1 tablespoon oil over medium-high heat in a large pot. Add onion and bell pepper; season lightly with salt and pepper. Cook and stir occasionally until tender, 10 to 15 minutes.
• Place cooked potatoes in the skillet with the bacon grease over medium heat. Brown on all sides, turning gently as needed. Season potatoes with seasoned salt and pepper, to taste.
• Melt butter in a separate skillet over medium heat. Fry eggs to your desired doneness.
• Distribute browned potatoes among 4 plates. Top with bell pepper-onion mixture, and the meats. Sprinkle with Cheddar cheese and top each with a fried egg.

PORK AND POTATOES SKILLET

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Sprinkle pork with pepper. Add to reserved drippings; cook 6 to 7 min. on each side or until done. Remove pork from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.
• Place pork over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

PORK 'N' POTATO DINNER

Steps:

• Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese., Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.