Keep potato cubes small
Small, even cubes soften reliably in the skillet. Test with a knife tip before returning the pork.
European Recipe
Pork and potato skillet with fennel and mustard
The pork is briefly browned before potatoes and fennel cook covered until tender. Everything is then thoroughly cooked together at the end.
Total time
50 min
Calories
407 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Potatoes and pork strips from the skillet
Fennel adds a mild distinctive flavour to potatoes and lean pork. Cooking in stages accounts for their different cooking times. Mustard seasons the light pan juices and parsley is added at the end. Extra side dishes are not needed for the three intended servings.
Dinner
Meat
Autumn Recipes
Potatoes
Recipe
Pork and potato skillet with fennel and mustard
Lean pork strips, potato cubes and fennel cook in one skillet with a small amount of mustard cooking jus.
Ingredients
3 servings
Method
-
1
Cut ingredients
Cut potatoes into cubes about 1.5 cm. Thinly slice fennel, cut onion into strips and chop parsley. Cut pork into thin strips on a separate board; afterwards clean the board, knife and hands.
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2
Brown pork
Heat half the oil in a large nonstick skillet. Brown pork over medium-high heat for about 4 minutes, turning, then transfer to a plate. It will be fully cooked in the final stage.
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3
Cook potatoes and fennel
Add remaining oil to the skillet. Fry potatoes over medium heat for 3 minutes. Add fennel and onion and fry for another 4 minutes. Add water and salt, bring to a boil, cover and cook gently over low heat for about 15 minutes until potatoes are tender.
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4
Finish cooking pork and serve
Stir in pork with its released juices, mustard and pepper. Simmer gently over low heat for about 5 minutes, adding a little water if needed. Cook pork thoroughly: the centre must reach at least 70 °C for 2 minutes; check with a thermometer if unsure and cook longer. Fold in parsley and serve immediately.
Kitchen know-how
Tips for Pork and potato skillet with fennel and mustard
Add mustard late
Mustard is stirred into the liquid already present. This keeps it from burning during browning.
Variations
How to adapt this recipe
Replace pork with the same raw weight of chicken breast and cook thoroughly. Check cooking time; nutritional values change.
Replace fennel with the same peeled weight of kohlrabi in thin slices. Cook until tender; flavour and nutritional values change.
Nutrition per serving
407kcal
42.3 gCarbohydrates
33.2 gProtein
9.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pork and potato skillet with fennel and mustard
No. After frying, the small cubes cook covered with water in the same skillet. Larger pieces need longer and should be checked for tenderness before the final stage.
Potatoes take longer than thin pork strips. The pork is briefly browned and added back later so it does not keep frying throughout the vegetable cooking time.
The basic version uses unbreaded topside schnitzel. Thin strips of lean schnitzel meat work well; heavily marbled braising cuts need a different method.
The stated times are guides. The centre of the pork must reach at least 70 °C for 2 minutes. A suitable kitchen thermometer gives a more reliable check than colour alone.
Keep cooking