Spanish Pork with Redskins

Tossing nutritional, skin-on potatoes with extra-virgin olive oil, goat cheese and herbs creates a much lighter side than if you were to mash them with full-fat milk, cream or butter.
SpanishPork_article

Photo: Edward Pond

By Lisa Howard

Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes

INGREDIENTS:

  • 2 redskin potatoes, cut into 1-inch pieces
  • 1 zucchini, sliced into 1/2-inch rounds
  • 1 medium onion, sliced into 1/2-inch rounds
  • 3 tsp extra-virgin olive oil, divided
  • 4 cloves garlic, chopped into slivers
  • 3/4 lb extra-lean ground pork
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tbsp sweet paprika
  • 1 red bell pepper, minced
  • 1 medium tomato, chopped
  • Juice 1/2 lemon
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • Sea salt and fresh ground black pepper, to taste
  • 1 oz goat cheese

INSTRUCTIONS:

  1. Fill a medium pot with water and bring to a boil. Add potatoes, cover, reduce heat to medium-low and cook for 10 minutes. Pierce potatoes with a knife to make sure they’re tender, then remove from heat and drain.
  2. While potatoes are cooking, sauté zucchini and onion in 1 1/2 tsp oil over medium heat for 3 minutes. Add garlic and cook for another minute, stirring constantly to prevent garlic from burning. Stir in pork, peas, corn and paprika. Cook for 5 more minutes, making sure that all ingredients are evenly distributed across the surface of pan.
  3. Remove pork mixture from heat and stir in bell pepper, tomato and lemon juice. Cover with lid to keep warm while finishing potatoes.
  4. Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble quarter of cheese over top before serving.

Nutrients per serving (1/2 cup potato, 1 1/2 cups vegetables, 3 oz pork, 1/4 oz cheese): Calories: 350, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 35 g, Fiber: 6 g, Sugars: 6 g, Protein: 33 g, Sodium: 156 mg, Cholesterol: 26 mg

TIP:
You can also change up the Spanish Pork with Redskins recipe by trying different varieties of goat cheese – herbed, plain, pimento and cracked peppercorn

  • Nicole Johnson Biddle

    Made this tonight, and it was so good! My kids aged 8, 5, and 2 loved it as well.

  • Nicole Camelino

    This is so good to have! ill be making it again :)

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