Braised Potatoes with Pork
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Braised Potatoes with Pork
Description
This recipe uses boneless pork cut into bite-sized pieces and marinated briefly with garlic, salt, and pepper. Meanwhile, grated carrots and finely chopped onions are sautéed in oil until golden. Potatoes are cut into large chunks and seasoned with salt, pepper, dill, and optional seasoning blends like Mrs. Dash.
The pork is seared in a hot pan with oil to lock in juices before being combined with tomato sauce, the sautéed vegetables, pimiento peppers, and water. The mixture is then cooked together in a dutch oven or soup pot, allowing the pork to finish cooking and the potatoes to become tender, soaking up the seasoned broth.
The flavor develops with the interplay of savory pork, aromatic garlic, sweet sautéed vegetables, and mildly acidic tomato sauce. The optional dill adds a fresh herbal note. This dish makes a filling meal served on its own or as a main component with a simple side salad or bread.
Ingredients
The Potatoes:
- 5 cups russet potato about 4 medium/large potatoes
- 1/2 tsp salt for potatoes
- 1/2 tsp black pepper for potatoes
- 1/2 tsp Mrs Dash seasoning optional, or your favorite seasoning such as Vegeta
- 2 Tbsp dill fresh or frozen (optional)
The onion/carrot mix:
- 1 onion finely chopped, medium
- 2 carrot grated, medium
- 1.5 tbsp canola oil
The Meat:
- 1 lb pork any kind; I used boneless pork sirloin chops
- 2 garlic pressed, large cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1.5 Tbsp canola oil
The Rest:
- 3 tbsp tomato sauce or 1 Tbsp tomato paste
- 2 oz diced pimiento peppers drained, jar
- 2 1/2 cups water
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.
User Reviews
Overall Rating
5
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