Spicy Piggy Skillet Recipe

Wash and peel potatoes if desired. Cut into 1/2- to 3/4-inch cubes so they cook evenly.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering.

Add the cubed potatoes in a single layer. Sprinkle with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using). Stir to coat.

Cook, stirring occasionally, until potatoes are golden brown and fork-tender, about 12–15 minutes. If they begin to stick or dry, add 1–2 tablespoons water and cover briefly to finish cooking.

When potatoes are done, transfer to a bowl and cover to keep warm. Sprinkle with chopped parsley if using; set aside.

Pat pork chops dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

In the same large skillet used for potatoes (wipe out any excessive burnt bits but keep a little fond), heat 1 tablespoon vegetable oil over medium-high heat until hot.

Add pork chops (work in batches if necessary). Sear without moving for 3–4 minutes until a golden crust forms, then flip and sear the other side 2–3 minutes. (Timing depends on thickness; aim for an internal temp of 140–145°F / 60–63°C for medium.) Remove pork chops to a plate and tent with foil.

Reduce heat to medium. Add the sliced onion to the skillet and cook, stirring occasionally, until softened and lightly browned, about 5–6 minutes.

Add the blended peppers (jalapeño + red bell) and cook 1 minute until fragrant.

Pour in 1 cup salsa and 1/2 cup broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Stir in 1/2 cup sour cream and 1 teaspoon lime juice (if using) until sauce is smooth and slightly thickened. Taste and adjust seasoning with salt and pepper to taste.

Return pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the chops. Reduce heat to low, cover, and simmer gently for 6–8 minutes more (or until chops reach desired doneness).

Sprinkle the shredded cheddar and pepper jack evenly over the chops and sauce. Cover the skillet for 1–2 minutes until cheeses melt. Alternatively, place under a broiler for 1–2 minutes to brown the cheese — be careful to use an ovenproof skillet for broiling.

Garnish with chopped cilantro or parsley.

Serve the cheesy, sauced pork chops hot with the cubed potatoes on the side, spooning extra sauce over the potatoes if desired.