Potato Pork Skillet Recipes

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20-GARLIC PORK AND POTATOES SKILLET



20-Garlic Pork and Potatoes Skillet image

We've rarely had a five-ingredient meal that tastes as good as this one and cooks in a single dish. This simplicity is actual the secret to this recipe's success. A clever stovetop-to-oven technique allows both the pork and potatoes to cook perfectly while giving the garlic time to mellow and infuse, so it flavors-but doesn't overpower-the dish. At the same time, the potatoes absorb flavor from the meat and the garlic, so by the time you take the skillet out of the oven, they're deeply savory. The whole meal is so elegant and delicious that people naturally assume it's taken loads of time to prepare, which is why we keep this recipe in our back pockets for those situations when there's pressure to impress.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

1 1/4 lb pork tenderloin, trimmed of fat
4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
1 lb baby red potatoes, quartered
20 cloves garlic, peeled
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

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.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 4 Slices Pork and 1/2 Cup Potatoes, Sodium 620 mg, Sugar 1 g, TransFat 0 g

SKILLET PORK AND POTATOES



Skillet Pork and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed
12 ounces new potatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1 large white onion, sliced
12 ounces sliced cremini mushrooms (about 3 1/2 cups)
1 pint assorted cherry tomatoes
3 cloves garlic, thinly sliced
1/2 cup low-sodium chicken broth

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.

POTATO PORK SKILLET



Potato Pork Skillet image

"I always receive wonderful comments from everyone who tries this easy recipe," writes Barbara Carlson from her home in Brooklyn Park, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 pound pork tenderloin, cut into 1/4-inch slices
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth, divided
8 small red potatoes, quartered
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES



Cast-Iron Skillet Provencal Pork Chops and Potatoes image

Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 medium Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch chunks and soaked in cold water until ready to use
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four boneless pork loin chops, 3/4-inch thick, excess fat trimmed
1/4 cup pitted Kalamata olives, roughly chopped
4 teaspoons drained capers
3 cloves garlic, peeled and smashed
3 sprigs of thyme
1 cup halved cherry tomatoes (about 1 pint)
1/2 cup white wine
1/2 cup low-sodium chicken broth
1/4 cup packed fresh parsley leaves, roughly chopped

Steps:

  • Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
  • Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
  • Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.

SKILLET PORK CHOPS WITH POTATOES AND ONION



Skillet Pork Chops with Potatoes and Onion image

A great cold-weather dish that takes little prep time and yields tender chops.

Provided by chefjenwin

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

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).

Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g

POTATO AND PORK SKILLET



Potato and Pork Skillet image

This scrumptious skillet dinner from Mary Tallman in Arbor Vitae, Wisconsin makes the ideal hurry-up entree for a hungry family. Round out the meal with steamed vegetables or a rustic green salad.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (1 inch thick and 4 ounces each)
1/4 teaspoon pepper
1 tablespoon olive oil
4 medium red potatoes, thinly sliced
1 medium onion, sliced
1 teaspoon dried oregano
1 cup chicken broth
1/2 cup diced roasted sweet red peppers

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.

Nutrition Facts :

SKILLET PORK CHOPS WITH POTATO AND ONION



Skillet Pork Chops With Potato and Onion image

Make and share this Skillet Pork Chops With Potato and Onion recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
4 pork chops, trimmed (1/2 inch thick)
2 tablespoons all-purpose flour
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 yukon gold potatoes, thinly sliced
2 medium onions, sliced
3/4 cup beef broth
1 tablespoon lemon juice

Steps:

  • Heat oil in a large skillet over medium heat. Coat the pork chops with flour and place in the hot 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. Cover chops with a layer of potato slices. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
  • Pour beef broth and lemon juice 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 160°F.

SKILLET PORK CHOPS WITH ONION AND POTATOES



Skillet Pork Chops With Onion and Potatoes image

This is a recipe handed down from my grandmother to my mom and now to me. It is simple and hearty and can be changed as your tastes wish - different seasonings in flour, different cheeses, sweet potatoes instead of white, a favorite vinegar instead of lemon juice, etc. Use the number of bouillon cubes based upon how much salt your family prefers. The only limit is your imagination.

Provided by chefjen

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
2 -3 tablespoons all-purpose flour
salt
pepper
4 pork chops, trimmed (1/2 -3/4" thick)
1/3 cup parmesan cheese
4 yukon gold potatoes, thinly sliced
2 medium yellow onions or 2 medium white onions, thinly sliced
2 -3 beef bouillon cubes
3/4 cup hot water
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium heat.
  • Coat pork chops with flour mixed with salt and pepper.
  • Place chops in skillet and brown about 4 minutes on each side.
  • In a small bowl, mix Parmesan with salt and pepper.
  • Sprinkle about half of cheese mixture over pork chops.
  • Layer chops with the potatoes.
  • Sprinkle remaining cheese mixture over potatoes.
  • Top with the onion slices.
  • In a small bowl, dissolve bouillon with the hot water.
  • Stir in lemon juice and and pour over the layered pork chops.
  • Simmer approximately 30-35 minutes, until vegetables are tender and pork has reached an internal temperature of 155 degrees.

PORK AND POTATOES SKILLET



Pork and Potatoes Skillet image

Pair pork and potatoes with bacon and shredded cheese for a tasty skillet. You'll love the juicy, cheesy flavor of this Pork and Potatoes Skillet.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 slices OSCAR MAYER Bacon
1 small pork tenderloin (1 lb.), cut into 4 medallions, each pounded to 1/4-inch thickness
1/2 tsp. pepper
4 cups ORE-IDA Potatoes O'Brien, thawed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

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.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

POTATO SKILLET



Potato Skillet image

My son loves this recipe even though he doesn't care much for breakfast food.

Provided by LaDonna

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 40m

Yield 2

Number Of Ingredients 7

4 slices bacon
2 peeled and diced potatoes
⅛ teaspoon garlic salt
⅛ teaspoon seasoning salt
⅛ teaspoon black pepper
3 eggs, beaten
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g

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