Are you waking up to crisp fall air and falling leaves yet? We are having a beautiful fall with vivid colors and it has me finally embracing all things fall. The tables and fireplace mantels are decorated, the cowl necks and booties are lined up in the closet and I am pulling out the fall recipes that showcase the season’s best flavors.
My friends are sharing a lot of apple and pumpkin spice post, but it’s fall pork recipes I’m craving. Savory, warm, and cozy simmering in a rich broth has me craving fall. This Pork and Potato Skillet has everything I love about a Fall dish…comforting, mouthwatering, complementing flavors all in one pot and ready in 30 minutes.
Season 4 thick cut pork chops with smoked sea salt.
Thinly slice 1 chorizo, 1 white onion, 2 peeled carrots, 2 red bell peppers, and 2 large potatoes. Mince 2 – 3 cloves of garlic.
Heat some olive oil, about 2 – 3 tablespoons, in a large heavy skillet over medium-high heat. Add the pork chops and brown on each side, then transfer to a plate and cover to keep warm.
Add the chorizo, onion, carrots, and red pepper to the skillet. Fry just until soft. Add the garlic and 1 tablespoon smoked paprika; cook for 1 minute. Add the potatoes to the pan and fry for a few more minutes.
Add 1/2 cup dry white or red wine. When it comes to wine it really does not matter whether it is white or red. Use whatever you have on hand. For me that is often red wine.
Let the wine simmer until bubbling, then add the chops back to the pan along with 1/2 cup water and 1/2 cup green olives. I like Lindsey’s California Natural. They have a smooth and buttery taste that adds interest without taking over the dish. Cook for 15 minutes or until the pork and potatoes are fork tender. Garnish with some finely chopped parsley.
- 2 tablespoons olive oil
- 4 pork chops
- 1 chorizo, thinly sliced
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 2 red bell peppers, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 2 large potatoes, peeled and sliced
- 1/2 cup dry white wine
- 1/2 cup water
- 1/2 cup natural green olives
- Finely chopped parsley, if desired
Heat the oil in a large heavy frying pan with a lid.
Season the pork generously with salt and pepper and brown on each side, then remove and set aside.
Add the chorizo, onion, carrot and red pepper. Fry until soft, add the garlic and smoked paprika to the pan and cook for a minute.
Add the potatoes to the pan and fry for a few minutes.
Add the white wine and cook until bubbling, then add the pork back to the pan along with the water and olives.
Cover and lower the heat to a gentle simmer and cook for another 10-15 minutes or until the pork and potatoes are tender.
Garnish with the parsley and serve.