Tuesday, August 18, 2009
Saucy Skillet Supper
So, this is the second installment in my Skillet Supper Series. Although it LOOKS similar to its first cousin, it TASTES entirely different, which is what I think is brilliant: same ingredients, interestingly different possibilities. While the Sausage Skillet had the charred potatoes, veggies with a bit of fresh crispness and fried sausage, the Saucy Skillet is all about tender, moist, fall-apart bites bursting with flavor. For the meat, you can use any kind that fries up well(like chicken); I just happened to have half of a pork loin.
1/2 pork loin, cut into 1-inch thick slices
4 carrots, peeled and chunked
4 large red potatoes, scrubbed and chunked
4 celery stalks, washed and chunked
2 cups frozen peas
2 cups water
1/2 cup soy sauce
spoonful of brown sugar
1/2 cup flour
Tony's creole seasoning
Combine flour, garlic powder, Tony's, and black pepper in ziplock bag. Add meat; seal bag and shake to coat. Drizzle oil into hot pan to coat bottom. Add meat that has been shaken of excess flour; brown both sides. (Save unused flour in bag) Remove oil from pan and add potatoes, carrots and celery. Combine water, soy sauce and oregano and pour over all. Cover and cook on med-high heat until potatoes are tender. Add peas and let cook another 5 minutes. Remove meat and veggies to platter. Add brown sugar to the liquid left in pan, and then enough of the leftover seasoned flour to thicken sauce. Pour over meat and veggies.