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Potatoes and Pork Provencale
4 medium potatoes, cut into 3/4-inch cubes and microwaved 10 minutes
1 tablespoon vegetable oil
1 pound lean pork, in thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 tablespoons Dijon-style mustard
While potatoes cook, heat oil in large skillet over high heat. Add pork and toss until opaque. Drain.
Add potatoes and tomatoes; sauté and toss for 3 minutes.
Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.
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