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“This is a wonderful comfort food, perfect for cold or rainy days, although I'll eat it any time. My dad made it when I was a kid, so I just grew up with it. I try to make it with leftover pork, but sometimes I can't wait and will cook pork just to make this dish. Cheap pork is fine for this dish.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350, heat a flat frying pan to medium/high, and boil a pot of water.
  2. Dice potatoes in 1'' or smaller cubes and boil till tender.
  3. While they potatoes are boiling, dice onions, drizzle olive oil in frying pan, and soften onions. Remove them from the pan when they begin to carmelize.
  4. Slice the pork loin into 3/4'' chops. Chop fresh rosemary and sprinkle in bottom of still hot frying pan. Place chops directly on rosemary, no oil. (The fat in the chops will be plenty of grease.) Grind pepper on raw tops of pork. After the bottoms have slightly carmelized, flip the chops.
  5. After they are nicely browned on both sides but still rare in the middle, place on baking sheet and in oven while you complete the rest of the steps. Remember to take them out to test the centers in about 5-10 minutes, depending how well you panfried them.
  6. When the potatoes are done, drain them and put them in the frying pan with the pork juices and fat. Sautee on high heat to add some texture and flavor to the cooked potatoes. Add the onions whenever you like.
  7. When the desired consistency is reached for the potatoes, dice the pork chops and add them to the potatoes and onions.
  8. Add the canned (or home-made) gravy. I like mushroom gravy for the mushrooms in it, but find that adding mushrooms myself makes the dish more complicated that I think it needs to be. Add pepper and rosemary as desired. Salt will probably not be needed, but season to taste.
  9. Add beer to taste. I like to add half a beer and drink the other half with the dinner, it's a great match! Nearly any beer will do.
  10. Simmer for at least a half hour, if you can. The pork will become even more tender, the potatoes will soften and thicken the sauce, and the onions will both add and absorb flavor.
  11. I know this seems long, but it is satisfying to make and the prep can be done in a half hour to an hour, simmering afterwards as long as you like. It's definitely worth it!

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