Roasted Potatoes with Pork Steak and Carrots

Tonight was meal #2 of my quest for Meals That Don't Require a Mandoline.  Just so that you aren't confused about me, the mandoline isn't really a tool that I use more than once a month every day.  For the next week or so I am just looking for meals that are simple and don't require tools that have already been packed.  It's a nice goal, although we didn't quite get there tonight; the Hubs was looking for the already packed no longer available splatter-screen for the pork.

I roasted potatoes and half an onion.  While the potatoes cooked, the Hubs dug into the freezer to see what we had from the meat CSA and he came up with two pork steaks.  I'm not sure that the pork steak is a cut of pork that's readily available, but substuting with pork chops would be an excellent alternative. To round out the meal, I made up some carrots from the farmer's market.  They were the absolutely first carrots of the season, tiny and sweet and just impossible to pass up.  I sauteed them in a little butter (yup. butter.) with marjoram and tarragon, it seems to keep the carrots from getting too sweet.

Roasted Potatoes with Pork Steak and Carrots

2 pork steaks (or pork chops pounded thin)
1 egg
1 cup panko bread crumbs
salt & pepper

10 small yukon gold potatoes
1/2 medium onion
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp finely chopped rosemary
1 tbsp finely chopped winter savory
salt & pepper



1/2 pound new carrots
1 tbsp butter
1 tbsp olive oil
1/2 tbsp dried marjoram
1/2 tbsp dried tarragon
salt & pepper

For the pork: Put the beaten egg into a large flat bowl (or pie pan) and the panko bread crumbs into a second large flat bowl.  Season both the egg and the panko with salt and pepper.  If you are feel adventurous, season the egg with 1/2 tsp of Dijon mustard and the panko with 1/2 tsp crushed red pepper flakes and 1/2 tsp curry powder.  Dredge each pork, chop or steak, in a beaten egg and then coat with panko bread crumbs.  Put about half a cup of canola oil in a large skillet and turn the skillet to medium-high.  When the oil is shimmering hot, add the pork chops.  Don't move the pork chop until it's been in a skillet for about 5 minutes.  It will release the pan when it's ready to turn.  Cook the other side for another 5 - 7 minutes.  The pork should have reached an internal temperature of 160 (according to the USDA).

For the potatoes: Turn the oven to 425 degrees.  Cut the potatoes into evenly sized pieces, about 2" and slice half an onion into half-moon slices.  Toss the potatoes and onions with the balsamic vinegar, olive oil the rosemary and winter savory. Spread the potatoes and onions over a large cookie sheet and roast for 35 - 40 minutes (until the potatoes are easily pierced with a fork). 

For the carrots:  Cut the tops and bottoms from the carrots and cut them into even pieces, about 2"pieces.  Melt a tbsp of butter and a tbsp of olive oil in a medium sized skillet over medium heat.  Saute the carrots for about 7 - 10 minutes, until they pierce easily with a fork.  Make sure that the carrots don't get over-cooked and mushy.  If they are browning rather than softening, put a lid over the carrots (even if it almost rests on the carrots) to catch the water and help steam the carrots. 

Serve the pork with the potatoes and the carrots.  Garnish the dish with some chopped fresh tarragon.  Bon Appetit!


Serves 2

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