Skillet Pork and Potatoes

• 2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar
• 1/2 cup chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed
• 12 ounces new potatoes, sliced 1/4 inch thick
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, sliced
• 12 ounces sliced cremini mushrooms (about 3 1/2 cups)
• 1 pint assorted cherry tomatoes
• 3 cloves garlic, thinly sliced
• 1/2 cup low-sodium chicken broth

1. Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork.
2. Set aside while you prepare the potatoes.
3. Combine the potatoes and 1/4 cup water in a large microwave-safe bowl.
4. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
5. Heat a large skillet over medium-high heat; add the olive oil.
6. Working in batches, add the pork and cook until browned, 1 1/2 minutes.
7. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
8. Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes.
9. Add the broth and the remaining Peppadews and brine.
10. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes.
11. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes.
12. Top with the remaining parsley.
13. Photograph by Justin Walker

peppers, parsley, rosemary, kosher salt, thin, potatoes, extravirgin olive oil, white onion, cremini mushrooms, tomatoes, garlic, chicken broth

Taken from www.foodnetwork.com/recipes/food-network-kitchens/skillet-pork-and-potatoes.html (may not work)