Braised Potatoes with Pork (One-Pan)
This Braised Potatoes with Pork is one of those cozy, no-fuss dinners that always hits the spot. Tender pork slowly simmers with soft potatoes in a rich vegetable-based sauce, all made in one pan with simple ingredients and very little cleanup.
This recipe is part of my collection of easy, comforting pork recipes that are perfect for busy weeknights and relaxed family dinners.
If you enjoy cozy pork dinners like this, you might also like my Pork Tenderloin in Creamy Cognac Mushroom Sauce, these easy Creamy Pork Chops, or this comforting Hearty Pork Stew with Vegetables. These are some of my favorite homemade pork dinners that are simple to make and perfect for a cozy family meal.
What Makes This Braised Pork and Potatoes So Good
The pork is browned first, then gently braised with the potatoes and vegetables until it becomes tender and juicy. As the potatoes cook, they soften into the savory broth and give the sauce a naturally richer texture.
What I like most about this recipe is that it feels hearty without needing a complicated sauce or extra steps. Everything cooks together in one pan, and after a short rest, the flavors come together even more.
Need more ideas like this for busy nights? I keep all my easy, cozy weeknight favorites in one place, my dinner recipes collection.
Braised Potatoes with Meat
This dish brings together tender pork and soft potatoes, gently simmered in a savory sauce made from onions, carrots, and bell peppers. As everything cooks together, the flavors deepen and the sauce turns rich, comforting, and full of homemade goodness.
It’s one of those reliable recipes I come back to again and again. I almost always have these ingredients on hand, and it’s a true family favorite, especially on busy weeknights when I want something filling without a lot of effort.
Braised Potatoes with Pork
These Braised Potatoes with Pork cook gently until the pork is tender and juicy and the potatoes are soft enough to soak up the savory vegetable-based sauce. It’s a hearty one-pan dinner with a rich, homemade flavor that works especially well with fresh bread.
The pork turns tender and juicy, the potatoes become perfectly soft, and everything is coated in a savory vegetable-based sauce that feels both hearty and homemade.
Best Cut of Pork for Braising
Pork shoulder (also known as pork butt or pork neck) is the best choice for braising. Its natural marbling keeps the meat juicy and flavorful during longer, gentle cooking.
Leaner cuts like pork loin or pork chops can also work, but they should be cooked for a shorter time so they don’t dry out.
Best Potatoes for Braising
Yukon Gold potatoes are my favorite choice for this recipe because they turn creamy and tender while still holding their shape. They also give the savory broth a slightly richer, buttery texture as they cook.
Russet potatoes and red potatoes work well too. Russets soften more and naturally help thicken the sauce, while red potatoes stay firmer and keep more of their shape during braising.
How to Make Braised Potatoes with Pork
Sear the pork. Pat the pork dry, then heat 2–3 tablespoons of oil in a large, deep skillet over medium-high heat. Brown the pork in batches until golden on all sides, about 3–5 minutes per side, then transfer it to a plate.
Sauté the vegetables. In the same pan, add a bit more oil if needed. Cook the onion until soft and lightly golden, then add the carrots, followed by the bell peppers, letting each one soften before moving on.
Season and return the pork. Add the pork back to the pan along with any juices. Season with salt, black pepper, paprika, garlic powder, dried basil, and bay leaves, stirring gently to coat everything evenly.
Add the potatoes and liquid. Stir in the potatoes and pour in about 4 cups of water or broth. Bring to a gentle simmer, cover, and cook on low for 30–40 minutes, until the potatoes are tender and the pork is soft. Add a little more liquid if you prefer more sauce.
Finish and rest. Turn off the heat and stir in the chopped dill and parsley. Cover and let the braised pork and potatoes rest for 10–15 minutes so the sauce can settle and the flavors come together before serving.
These braised potatoes with pork are best served warm, straight from the pan, with plenty of the savory sauce spooned over the top.
Tips for the Best Flavor
- Brown the pork well. A good sear adds deeper flavor to the sauce, so give the pork enough space in the pan and work in batches if needed.
- Use broth for more flavor. Water works, but broth gives the finished sauce a richer, more savory taste.
- Keep the heat gentle. Once the liquid is added, a low simmer helps the pork become tender without cooking the potatoes too aggressively.
- Let it rest before serving. A short rest gives the sauce time to settle and thicken slightly while the flavors come together.
Braised Potatoes with Pork
Ingredients
- 2 lb. / 900g Potatoes
- 2–3 tbsp olive oil plus more if needed
- 3 lb. / 1.3 kg. Pork shoulder
- 2 Bell peppers
- 2 Carrots
- 2 Onion
- 1 tbsp. Salt
- 1 tsp. Garlic powder
- 1/2 tsp. Black pepper
- 1 tsp. Paprika
- 1 tsp. Basil
- 4 cups water or broth plus more if needed
- 2 Bay leaves
- Dill and Parsley
Instructions
- Cut the pork shoulder into bite-sized pieces and pat it dry with paper towels.
- Heat 2–3 tablespoons of oil in a large deep skillet over medium-high heat. Add the pork in batches and sear until nicely browned on all sides, about 3–5 minutes per side. Transfer the pork to a plate.
- In the same pan, add a bit more oil if needed. Cook the onion until soft and lightly golden, then add the carrots and cook until they begin to soften. Stir in the bell peppers and cook for another minute or two.
- Return the pork (along with any juices) to the pan. Season with salt, black pepper, paprika, garlic powder, basil, and bay leaves. Stir everything together so the pork and vegetables are evenly coated.
- Add the potatoes and pour in enough water or broth to mostly cover them. Bring to a gentle simmer, cover, and cook on low for about 30 minutes, until the potatoes are tender and the sauce has thickened slightly.
- Turn off the heat and stir in the chopped dill and parsley. Cover and let the braised pork and potatoes rest for 10–15 minutes before serving so the sauce can settle and the flavors can come together.
Video
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth.
Can I use chicken instead of pork?
Yes. Chicken thighs work very well here. Reduce the cooking time by about 10–15 minutes.
Can I make this in a slow cooker?
Absolutely. Sear the pork and sauté the vegetables first, then cook on LOW for 5–6 hours.
More Cozy Pork Dinners
If you enjoy hearty pork dinners like these braised potatoes with pork, here are a few more comforting recipes to try:
- Easy Pork Stew with Potatoes – a tomato-based pork stew with tender pork, potatoes, carrots, and herbs.
- Pork Blanquette – tender pork slowly cooked in a creamy white wine sauce with mushrooms.
- Slow Roasted Pork Belly – rich, tender pork with a crisp exterior, perfect for a cozy weekend dinner.