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Pork & Potato Skillet Recipe
|Idaho potatoes||1 1⁄2 Pound, unpeeled|
|Boiling water||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Pork shoulder||1 Pound, cut in 1 inch cubes|
|Sliced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Pound|
|Chopped parsley/Margarine||1 Tablespoon|
Serving size: Complete recipe
Calories 4100 Calories from Fat 994
% Daily Value*
Total Fat 111 g171.5%
Saturated Fat 39.5 g197.3%
Trans Fat 0.5 g
Cholesterol 345.8 mg
Sodium 1508.2 mg62.8%
Total Carbohydrates 626 g208.7%
Dietary Fiber 69 g275.9%
Sugars 24.1 g
Protein 146 g291%
Vitamin A 474.2% Vitamin C 561.9%
Calcium 23.3% Iron 50.4%
*Based on a 2000 Calorie diet
Meanwhile, in a large skillet, heat oil.
Brown meat on all sides; set aside.
Saute onion and garlic in the same skillet until golden.
Return meat to skillet.
Add tomato sauce, wine, carrots and salt; mix well.
Cover and simmer over low heat 30 minutes.
Add mushrooms, mixing well; cook 5 minutes longer.
While meat is cooking, slice unpeeled potatoes 1/2 inch thick.
In a separate skillet, melt butter; brown potatoes on both sides.
Line a serving platter with potatoes; spoon meat mixture over potatoes and sprinkle with chopped parsley.