I love pork and my kids do too but one of them is too picky and would not eat the oven version because of the potatoes so I thought I would re-master the pork Provençal recipe I had posted back in February and give it a try.
This recipe still calls for potatoes but they are somewhat hidden and it is stove cooked. Cooking time is cut tremendously and all the flavors are kept intact. So go for it and let me know your thoughts.
2 lbs Pork Fillets
1/4 cup Butter
3/4 lb onions, peeled and thinly sliced
15 oz can petite diced tomatoes
Salt and Pepper
1/2 tsp herbs de Provence or dried mixed herbs
1 to 2 large potatoes, peeled and cut into 1/2 inch cubes
Vegetable oil for frying
1. Heat a large non stick skillet and add a couple of tablespoons or more of cooking oil. When the oil is hot but not smoking, add the potatoes to the skillet and fry stirring occasionally
2. When potatoes are golden brown and crunchy, pour them on a plate covered with paper towels to soak the excess oil and set aside.
5. Transfer the meat to a plate and set aside
8. Add the fried potatoes right before serving and give it a good stir. This step should be done at the very end of the recipe in order to prevent the potatoes from loosing their crunch.
Serve with a side of roasted asparagus or steamed broccoli