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Pork & Potato Skillet

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  Idaho potatoes 1 1⁄2 Pound, unpeeled
  Boiling water 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Pork shoulder 1 Pound, cut in 1 inch cubes
  Sliced onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Tomato sauce 1 Cup (16 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Sliced mushrooms 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Chopped parsley/Margarine 1 Tablespoon

Steam potatoes in 1 inch boiling water 30 to 40 minutes, until tender.
Meanwhile, in a large skillet, heat oil.
Brown meat on all sides; set aside.
Saute onion and garlic in the same skillet until golden.
Return meat to skillet.
Add tomato sauce, wine, carrots and salt; mix well.
Cover and simmer over low heat 30 minutes.
Add mushrooms, mixing well; cook 5 minutes longer.
While meat is cooking, slice unpeeled potatoes 1/2 inch thick.
In a separate skillet, melt butter; brown potatoes on both sides.
Line a serving platter with potatoes; spoon meat mixture over potatoes and sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4100 Calories from Fat 994

% Daily Value*

Total Fat 111 g171.5%

Saturated Fat 39.5 g197.3%

Trans Fat 0.5 g

Cholesterol 345.8 mg115.3%

Sodium 1508.2 mg62.8%

Total Carbohydrates 626 g208.7%

Dietary Fiber 69 g275.9%

Sugars 24.1 g

Protein 146 g291%

Vitamin A 474.2% Vitamin C 561.9%

Calcium 23.3% Iron 50.4%

*Based on a 2000 Calorie diet

Pork & Potato Skillet Recipe