Nutrition per serving may change if servings are adjusted.
1 tablespoon all-purpose flour
1 boneless pork loin chop, (4 ounces), trimmed of fat and cut into ½-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
½ teaspoon hot or sweet paprika
½ teaspoon garlic powder
½ teaspoon chopped fresh rosemary
½ teaspoon salt
Freshly ground pepper, to taste
2 scallions, sliced
1 teaspoon cider vinegar
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.
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.
373 calories;13.0 g fat(2.0 g sat); 5.0 g fiber; 49.0 g carbohydrates; 15.0 g protein; 42.0 mcg folate; 29 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 1615.0 IU vitamin A; 70.0 mg vitamin C; 53.0 mg calcium; 3.0 mg iron; 362 mg sodium; 911.0 mg potassium
Vitamin C (117% daily value), Vitamin A (32% dv)