Pork with potatoes in a frying pan

Ingredients:

• 8 thin, natural boneless pork loin cutlets (about 0.7 kg), trimmed
• 2/3 cup canned peppadew peppers, chopped + 3 tablespoons brine
• 0.5 cup chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 340 g new potatoes, cut into 0.5 cm thick slices.
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• 340 g chopped mushrooms (about 3.5 cups)
• 2 cups assorted cherry tomatoes
• 3 cloves garlic, thinly sliced
• 0.5 cups lightly salted chicken broth

Preparation:

1. In a bowl, combine one-third of the pickled peppers, half the parsley, rosemary, 1 teaspoon of salt, and a pinch of black pepper; rub the mixture all over the pork. Let it marinate while you prepare the potatoes.
2. In a large microwave-safe bowl, combine the potatoes and 1/4 cup water. Cover with plastic wrap and poke holes in several places to allow steam to escape; microwave until tender, about 8 minutes.
3. Heat a large skillet over medium-high heat and add olive oil. Working in batches, add the pork and cook until golden brown, about 1.5 minutes. Flip and cook until golden brown on the other side, about 30 seconds, then transfer the patties to a plate.
4. Add the onion, mushrooms, tomatoes, and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables begin to brown, 8 minutes. Add the broth and the remaining peppadew peppers and brine. Bring to a simmer; cook until the sauce thickens slightly, about 5 minutes. Return the pork to the skillet and cook, turning occasionally, until cooked through, 5 minutes; stir in the potatoes. Sprinkle with the remaining parsley.