Braised Potatoes with Pork

Name: Braised Potatoes with Pork
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 5 cups Russet potatoes; 1/2 tsp salt + 1/8 tsp pepper for potatoes; 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta; 2 Tbsp Dill; 1 medium onion; 2 medium carrots; 1.5 tbsp canola oil; 1 lb pork; 2 large garlic cloves; 1/2 tsp salt + 1/8 tsp pepper; 1.5 Tbsp canola oil; 3 tbsp tomato sauce or 1 Tbsp tomato paste; 2 oz jar diced pimiento peppers; 2 1/2 cups water

User Reviews

5.0

84 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
6
Course
Main Course
Cuisine
American

Braised Potatoes with Pork

Colin Brown

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

The Potatoes:

5 cups Russet potatoes about 4 medium/large potatoes
1/2 tsp salt + 1/8 tsp pepper for potatoes
1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta (optional)
2 Tbsp Dill fresh or frozen (optional)

The onion/carrot mix:

1 medium onion finely chopped
2 medium carrots grated
1.5 tbsp canola oil

The Meat:

1 lb pork any kind; I used boneless pork sirloin chops
2 large garlic cloves pressed
1/2 tsp salt + 1/8 tsp pepper
1.5 Tbsp canola oil

The Rest:

3 tbsp tomato sauce or 1 Tbsp tomato paste
2 oz jar diced pimiento peppers drained
2 1/2 cups water

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Instructions

Cut meat into bite size pieces (about 1/2" thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th's) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.