John Myers
Pork and Zucchini Pan with Roasted Potatoes
The perfect pork and zucchini pan with roasted potatoes recipe with a picture and simple step-by-step instructions.
- 8 piece Waxy potatoes
- 1 piece Zucchini
- 150 g Fresh mushrooms
- 2 piece Onions
- 4 piece Pork schnitzel
- 400 g Whipped cream
- 1 bunch Parsely
- 100 g Ham cubes
- Vegetable broth
- Salt
- Pepper
- Rosemary
- Olive oil
- Peel the potatoes and cut into approx. 1 cm cubes.
- Beat the schnitzel until soft and cut into strips.
- Cut the onions into cubes and halve the zucchini and cut into slices. Also cut the mushrooms into slices.
- Now fry the potato cubes in a little hot olive oil and season with salt, pepper and rosemary. Stir the potato cubes every few minutes so they don’t burn.
- In a second pan, fry the shredded meat and season with salt and pepper. After searing, remove the meat from the pan and set aside. Put half of the onion cubes in the pan and fry. Now deglaze with the cream.
- Don’t forget to stir the potatoes!
- Season the cream sauce with a little vegetable stock. Now add the zucchini and mushroom slices to the sauce. Season to taste with salt and pepper.
- Put the meat back in the sauce and let it warm up.
- When the potatoes have a nice roasted color, add the remaining onion cubes and ham cubes to the potato pan. Sear again briefly and season the potatoes with salt and pepper if necessary. When the potatoes are nice and soft in the middle, they’re done.
- Wash and roughly chop the parsley.
- Now arrange everything together and sprinkle with the parsley.
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