Tuesday, November 12, 2013

Pork Provencal remastered

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.

3. Trim the pork of any surplus fat and slice into thin strips

4. Melt the butter in a large sauté pan and gently fry the slices of meat, stirring continuously to prevent them from burning

5. Transfer the meat to a plate and set aside

6. Stir the onions into the meat juices in the sauté pan and cook gently until just soft

7. Add the tomatoes to the pan along with the salt, pepper and mixed herbs. Bring to the boil, then simmer gently for about 10 minutes, or until the sauce has reduced by about a third.

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


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