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Braised Potatoes with Pork

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $7-$9
Servings: 6

Ingredients

The Potatoes:

  • 5 cups russet potatoes about 4 medium/large potatoes
  • 1/2 tsp salt + 1/8 tsp pepper for potatoes
  • 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta (optional)
  • 2 Tbsp dill fresh or frozen (optional)

The onion/carrot mix:

  • 1 medium onion finely chopped
  • 2 medium carrots grated
  • 1.5 tbsp canola oil

The Meat:

  • 1 lb pork any kind; I used boneless pork sirloin chops
  • 2 large garlic cloves pressed
  • 1/2 tsp salt + 1/8 tsp pepper
  • 1.5 Tbsp canola oil

The Rest:

  • 3 tbsp tomato sauce or 1 Tbsp tomato paste
  • 2 oz jar diced pimiento peppers drained
  • 2 1/2 cups water

Instructions

  1. Cut meat into bite size pieces (about 1/2" thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
  2. When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
  3. Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th's) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
  4. Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.