Pork and Brussels Sprouts Skillet with Potatoes

Ingredients

• 500 g waxy potatoes
• 500 g Brussels sprouts
• Salt
• 400 g pork (e.g., top loin)
• 1 tbsp plant oil
• 1 onion
• 100 ml dry white wine
• 200 ml heavy cream
• pepper (ground)
• coarsely chopped parsley (for garnish)

Instructions

1. 1.

   Peel, wash, and slice the potatoes into thick rounds. Wash and trim the Brussels sprouts, cross‑cutting the stem ends; simmer with the potatoes in salted water for about 15 minutes.

2. 2.

   Rinse the pork, pat dry, and cut into bite‑sized cubes. Brown the meat in hot oil all around, then remove from the pan. Dice the onion finely. Sauté the onion in the remaining drippings, deglaze with wine, add cream, and simmer gently for about 5 minutes until slightly thickened. Season with salt and pepper, return the pork to the sauce, and let it finish cooking in the sauce for another 5 minutes over low heat.

3. 3.

   Drain the vegetables and fold them into the pan carefully.

4. 4.

   Sprinkle with parsley and serve hot.