Sarah's Pork Hash
- fresh rosemary
- olive oil
- black pepper
- 1 lb pork loin
- 5 potatoes (or to your liking)
- 2 onions
- 2 (8 ounce) cans mushroom gravy (a handy shortcut, but you can make pork gravy if you like)
- 6 ounces beer
- mushroom (optional)
- garlic (optional)
- salt (optional)
- Preheat oven to 350, heat a flat frying pan to medium/high, and boil a pot of water.
- Dice potatoes in 1'' or smaller cubes and boil till tender.
- 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.
- 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.
- 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.
- 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.
- When the desired consistency is reached for the potatoes, dice the pork chops and add them to the potatoes and onions.
- 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.
- 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.
- 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.
- 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!
fresh rosemary, olive oil, black pepper, pork loin, potatoes, onions, mushroom gravy, beer, mushroom, garlic, salt
Taken from www.food.com/recipe/sarahs-pork-hash-350669 (may not work)