Barbecued pork with fried potatoes

4 servings

Ingredients

QuantityIngredient
LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 1/95
1tablespoonOlive oil
5smallsRed potatoes -- cut into 1/2 inch slice
2smallsOnions -- cut into small dice
10largesMushrooms; cleaned, trimmed -- sliced
1cupTo 1 1/2 cups reduced-sodium chicken broth
2cupsCooked pork -- cut into small dice
Dice
¾cupBarbecue sauce
3cupsCooked white rice

Directions

Heat oil in 12-inch non-stick skillet over high heat. When hot, add potatoes. Sear over high heat until browned, about 3 minutes, stirring almost constantly. Add onions and mushrooms. Cook until onions are tender, about 3 minutes more.

Add 1 cup broth. Simmer, covered, until potatoes are tender, about 4 to 5 minutes more. Add pork and barbecue sauce. Heat through. Add additional chicken broth as necessary for desired consistency. Adjust seasonings to taste. Can be made day ahead and gently reheated.

To serve, evenly divide rice in center of 4 warm dinner plates. Ladle pork evenly over rice. Serve hot.

Each serving contains about: 412 calories; 784 mg sodium; 102 mg cholesterol; 20 grams fat; 24 grams carbohydrates; 35 grams protein; 1.65 grams fiber.

Presented by: Abby Mandel, L.A. Times Good Cooking column, "Waiting for Leftovers", 1/19/95, page H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking