Best 3 Pork N Potato Dinner For Recipes

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In the realm of comfort food, few dishes can rival the irresistible combination of tender pork and hearty potatoes. Whether you're yearning for a classic Southern-style dinner or a hearty one-pot meal, a well-crafted pork n potato dish is sure to satisfy your cravings. With an endless array of variations and cooking techniques to explore, this culinary journey promises to deliver both familiar flavors and exciting new taste sensations.

Check out the recipes below so you can choose the best recipe for yourself!

PORK & POTATO SUPPER



Pork & Potato Supper image

If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
4 green onions, sliced

Steps:

  • In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

SHEET-PAN PORK AND POTATOES



Sheet-Pan Pork and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds small red-skinned potatoes, halved or quartered
2 yellow and/or red bell peppers, sliced
1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
4 cloves garlic (1 grated, 3 whole)
1 teaspoon ground cumin
1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 scallion, sliced

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
  • Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
  • Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
  • Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

PORK 'N' POTATO DINNER



Pork 'n' Potato Dinner image

This comforting meal-in-one skillet dish is a delicious down-home dinner for two suggested by field editor Doris Heath of Franklin, North Carolina.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (1 inch thick)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 tablespoons plus 1-1/2 teaspoons grated Parmesan cheese, divided
1/8 teaspoon pepper
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 teaspoon beef bouillon granules
1/2 cup boiling water
1-1/2 teaspoons lemon juice

Steps:

  • Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese., Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

Nutrition Facts :

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
  • Season Generously: Don't be afraid to season your dish with salt and pepper. This will help bring out the natural flavors of the ingredients.
  • Use a Meat Thermometer: To ensure that your pork is cooked to the proper temperature, use a meat thermometer. Insert the thermometer into the thickest part of the pork chop and cook until it reaches an internal temperature of 145°F (63°C).
  • Don't Overcook the Vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
  • Make a Roux: A roux is a mixture of equal parts fat and flour. It is used to thicken sauces and gravies. To make a roux, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the roux is golden brown.
  • Deglaze the Pan: Deglazing the pan is a technique used to remove the browned bits from the bottom of the pan after cooking meat. To deglaze the pan, add a small amount of liquid, such as wine, stock, or water, to the pan and scrape up the browned bits with a wooden spoon.

Conclusion:

This pork and potato dinner is a hearty and satisfying meal that is perfect for a weeknight dinner. The pork chops are juicy and tender, the potatoes are fluffy and flavorful, and the gravy is rich and savory. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a delicious and easy-to-make dinner, give this pork and potato dinner a try.

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