Recipe: Pork, Potatoes, and Parsley
Friday, April 17, 2009 at 06:50PM Here's a recipe I used to make a lot when the kids were little and the budget was tight. I'd nearly forgotten about it until I brought home some poorly cut pork sirloin steaks. I ended up with about half of it in diced pork by the time I trimmed away all the fat and bone and then I remembered this dish:
Diced pork steak or pork chops (from two large pork steaks or three bone in chops-fat and bone removed.
Shake in bag with flour and seasoned salt. (I added a shake or two of Emeril's Essence seasoning this time, but you don't need it) Brown the floured, cubed pork in bacon grease until the coating is crisp and brown.
In another pan, brown two cubed baked potatoes in butter until brown and crispy. (I cook the potatoes in the microwave to save time. They brown very quickly when you add them (still hot) to the preheated frying pot).
Transfer the potatoes to the pork. Add a handful of fresh, chopped parsley (you can use dried parsley if you don't have fresh) and some crushed red pepper and stir together. Add about 1/3 to 1/2 cup water and stir until a gravy forms and coats the potatoes and pork.
Serve with a green salad and a nice glass of Shiraz. Delicious. Good enough for company.
Reader Comments (3)
This does sound good and economical! I have a casserole I make with potatoes, rice, corn and the fattier cuts of pork chops that fits into the same category. Thanks for sharing- I'm going to try to make it within the next couple of weeks.
Yum. That sounds soooooo good. :) Good thing I found this before making out my grocery shopping list!
This seriously sounds so yum and easy to make Kim. I'll definitely be trying this one out!