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Pork Potato Salad

 I don't know what to call this. A taste of Fall? A "warm" pork potato salad with apples to add sweetness. It was inspired from Scandinavian summer pork chops and warm German potato salad. It's a quick, simple meal.  

This makes no more than 4 portions. I used a small dutch oven with a lid. 

1/2 lb of pork - seared on both sides and cut into bite size strips or cubes. (use pork chop with bone removed, or boneless pork or leftover asian pork) 

Cube 2 large red potatoes, leave skins on. 

IF you have just seared the pork, add potatoes with 1-2 T canola oil and 1 T butter and a generous pinch of salt. Combine and cook over med-hi heat with lid on. Stir occasionally to keep the potatoes from sticking.

IF you are using cooked pork, start the potatoes (with oil, butter & salt) first, then when they are softened, add the cooked pork into the pan

When the potatoes are softened, sprinkle 1 T flour over the mixture and stir well. It will create a little bit of a gravy effect. Then add 1 T of sugar and stir. 

Next add 1 t celery seed, 2 T apple cider vinegar and 1 large granny smith apple, cut into small cubes. Combine and let the apples soften slightly. 

Remove from heat. And add generous amount of fresh parsley. 


We ate it with Dilled Peas. A side salad would go well - something green :) 

If you don't have a granny smith - use a firm, strong flavored apple and only let the apples warm. They will go mushy if left on heat too long. 



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