1/3 cup jarred hot cherry peppers, seeded and roughly chopped
1/4 cup flat-leaf parsley leaves
How to Make It
Heat the oil in a large skillet over medium-high heat.
Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
Stir the parsley into the potatoes and serve with the sliced pork.
Food Fact: Not only are pickled hot cherry peppers delicious when cooked with pork, chicken, and beef but they're also tasty on salami sandwiches. Or stuff them with cream cheese, Feta, or blue cheese for a zesty hors d'oeuvre. A splash of the pepper brine will enliven a martini or a Bloody Mary.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Anyone who enjoys a dish with a touch of spicy heat will really like this version of pork and potatoes! If there is someone who doesn't enjoy hot peppers, the dish is still enjoyable--just choose the pork and potatoes without the peppers. I really appreciated how easy and quickly this dish was to prepare for a weeknight meal or even for company. I just added a tossed salad, but any vegetable side would go well with this meal.