Rosemary-Garlic Ground Pork Skillet

Name: Rosemary-Garlic Ground Pork Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1 pound ground pork; 1.5 pound yellow potatoes (diced into 1/2-inch cubes); 2 zucchinis (medium, sliced into half-moons); 1 cup cherry tomatoes (halved); 2 tablespoon olive oil; 3 clove garlic (minced); 1 tablespoon dried rosemary (crushed); 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup chicken broth (low-sodium)

Lean ground pork sautéed with golden diced potatoes, tender zucchini, and sweet bursting tomatoes with fragrant rosemary and garlic.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
Low-Cholesterol
Low-Calorie

Ingredients

1 pound ground pork
1.5 pound yellow potatoes (diced into 1/2-inch cubes)
2 zucchinis (medium, sliced into half-moons)
1 cup cherry tomatoes (halved)
2 tablespoon olive oil
3 clove garlic (minced)
1 tablespoon dried rosemary (crushed)
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
0.5 cup chicken broth (low-sodium)

Instructions

Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat. Add 1 1/2 pounds of 1/2-inch diced yellow potatoes and 1/2 teaspoon of the salt. Cover and cook for 8 minutes, stirring occasionally, until potatoes begin to brown and soften.
Push potatoes to one side of the skillet and add 1 pound ground pork to the empty side. Season pork with 1/2 teaspoon dried oregano, 1/2 tablespoon crushed dried rosemary, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Cook for 5 minutes, breaking into bite-sized pieces, until pork is browned and reaches 160°F.
Add remaining 1 tablespoon olive oil, 3 cloves minced garlic, 2 sliced zucchini, and remaining 1/2 tablespoon crushed dried rosemary to the pan. Sauté for 3 minutes until zucchini begins to soften.
Pour in 1/2 cup low-sodium chicken broth and add 1 cup halved cherry tomatoes. Stir everything together, scraping any browned bits from the bottom of the pan, and simmer uncovered for 3 to 4 minutes until liquid is reduced and potatoes are completely fork-tender.
Taste and season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper before serving directly from the skillet.

Notes

Cutting potatoes into small 1/2-inch cubes ensures they steam and cook through in the skillet within the 20-minute cook time.

Nutrition (per serving)

Calories: 403
Protein: 20.3 g
Carbohydrates: 29.1 g
Fat: 21.9 g
Fiber: 4.6 g
Sodium: 623 mg
Saturated Fat: 6.5 g
Sugar: 3.9 g
Cholesterol: 60 mg