Best 5 Potato Pork Skillet Recipes

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.

SKILLET PORK CHOPS WITH POTATO AND ONION

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.

SWEET POTATO PORK SKILLET

Steps:

• In a large skillet, brown pork chops in oil. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender. , Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with rice.

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.

PORK CHOP AND NEW POTATO SKILLET

Steps:

• 1. Spray 10-inch nonstick skillet with nonstick cooking spray heat skillet over medium-high heat. Cook pork in skillet until brown on both sides.2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce pour over pork. Heat to boiling, stirring occasionally reduce heat. Cover and simmer 15 minutes.3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender and slightly pink when centers of thickest pieces are cut and peas are tender.1 SERVING: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 70mg Sodium 580mg Carbohydrates 34g (Dietary Fiber 5g) Protein 29g.