Ingredients

• 1 tablespoon all-purpose flour
• 1 boneless pork loin chop, (4 ounces), trimmed of fat and cut into 1/2-inch pieces
• 4 teaspoons extra-virgin olive oil, divided
• 1 small onion, diced
• 2 cups frozen diced hash brown potatoes
• 1 small red bell pepper, diced
• 1/2 teaspoon hot or sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 2 scallions, sliced
• 1 teaspoon cider vinegar

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Cooking Directions

Step 1

Sprinkle flour over pork and turn to coat both sides. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spread the pork evenly in the pan and cook until lightly browned on one side, 1 to 2 minutes. Continue cooking, stirring occasionally, until evenly browned, 1 to 2 minutes more. Transfer the pork to a plate and cover with foil to keep warm.

Step 2

Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add onion and cook, stirring often, until starting to brown, 1 to 3 minutes. Add potatoes, bell pepper, paprika, garlic powder, rosemary, salt and pepper. Cook, stirring frequently, until the potatoes are browned and crispy in spots, 4 to 8 minutes. Add the pork and scallions and cook, stirring often, until the pork is heated through, about 2 minutes. Stir in vinegar.