Ingredients:
• 1 lb (450g) pork tenderloin, thinly sliced
• 4 large potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1 cup (100g) shredded cheese (cheddar or your choice)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Prep the Ingredients:
• Thinly slice the pork tenderloin, potatoes, onion, and bell pepper.
• Mince the garlic.
2. Cook the Pork:
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the pork slices and season with salt and pepper.
• Cook until browned on both sides and fully cooked through, about 5-7 minutes.
• Remove the pork from the skillet and set aside.
3. Cook the Vegetables:
• In the same skillet, add the remaining tablespoon of olive oil.
• Add the sliced potatoes, onion, bell pepper, and garlic.
• Cook until the vegetables are tender, about 10-12 minutes, stirring occasionally.
• Season with salt and pepper.
4. Combine and Simmer:
• Return the cooked pork to the skillet.
• Pour in the chicken broth and bring to a simmer.
• Reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld.
5. Add Cream and Cheese:
• Stir in the heavy cream and cook for another 2-3 minutes.
• Sprinkle the shredded cheese over the top.
• Cover the skillet and let it cook for a few minutes until the cheese is melted and bubbly.
6. Serve:
• Garnish with chopped fresh parsley.
• Serve hot and enjoy!