If you’re looking for a hearty dish that’s both simple and satisfying, this Easy Braised Potatoes with Pork Recipe is for you. Perfect for busy weeknights or a relaxing weekend meal, this dish combines tender pork with flavorful potatoes, all cooked to perfection in one pot. Serve it up for a comforting meal that everyone will love.
Steps
- Chop the pork into small, bite-sized pieces, about 1/2 inch thick. Season the pork with pressed garlic, salt, and pepper, then cover and refrigerate for 30 minutes to marinate.
- As the pork marinates, heat a large non-stick skillet over medium-high heat and add canola oil. Saute the grated carrots and chopped onions in the skillet until they turn golden, approximately 5-7 minutes.
- Slice the potatoes into large pieces, adjusting the size based on the potatoes’ size (halve or quarter small potatoes, or cut larger ones into sixths). Season them with salt, pepper, dill, and your preferred seasoning.
- Preheat a dutch oven or soup pot over medium-high heat and add canola oil. Brown the marinated pork until nearly cooked through, stirring to prevent sticking, for about 5 minutes. Mix in tomato sauce or paste, then add the sautéed vegetables, drained pimiento peppers, and seasoned potatoes.
- Pour 2 1/2 cups of water into the pot, gently stir to combine all ingredients, and place a bay leaf on top. Cover and allow the mixture to cook over medium heat for 30-35 minutes, or until the potatoes are tender when pierced with a fork.
Ingredients
- 5 cups of russet potatoes (approximately 4 medium to large potatoes)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon Mrs Dash or another preferred seasoning (optional)
- 2 tablespoons fresh or frozen dill (optional)
- 1 medium onion, finely chopped
- 2 medium carrots, grated
- 1.5 tablespoons canola oil
- 1 pound pork (any type, such as boneless pork sirloin chops)
- 2 large garlic cloves, pressed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 tablespoons canola oil
- 3 tablespoons tomato sauce or 1 tablespoon tomato paste
- 2-ounce jar of diced pimiento peppers, drained
- 2 1/2 cups water
FAQ
- What kind of potatoes are best for this recipe?
- Russet potatoes are recommended for this dish. You will need about 5 cups or around 4 medium to large russet potatoes.
- Can I substitute the pork with another type of meat?
- Yes, you can use different cuts of pork, such as boneless pork sirloin chops, or even try other meats like chicken, if preferred.
- Do I need to use pimiento peppers, or is there an alternative?
- Diced pimiento peppers add a unique flavor to the dish, but if you can’t find them, you may omit them or substitute with another mild pepper.
- Is it necessary to marinate the meat for 30 minutes?
- Marinating the meat enhances its flavor, but if you’re short on time, you could reduce the marinating period. However, the taste might not be as rich.
- Can this dish be prepared in advance?
- Yes, you can prepare this dish ahead of time and reheat it when needed. The flavors often deepen and improve after resting for a day.
Tips
- Ensure the pan is preheated before adding the marinated meat to help it sear properly and retain its juices, preventing it from drying out.
- When cutting the potatoes, adjust the size according to their original size; halve or quarter small potatoes and cut larger ones into sixths for even cooking.
- Marinate the pork with garlic, salt, and pepper for at least 30 minutes in the refrigerator to enhance the flavor of the meat.
- If you wish to add extra flavor, consider using fresh or frozen dill and your favorite seasoning blend, like Mrs. Dash or Vegeta, when seasoning the potatoes.
Equipment
- Dutch Oven – Essential for cooking the dish in one pot, ensuring even heat distribution.
- Non-stick Skillet – Useful for sautéing ingredients without sticking.
- Garlic Press – For pressing garlic cloves easily.
- Chef’s Knife – For chopping and cutting meat and vegetables efficiently.
