Pork & Yellow Pea Skillet
A quick Scandinavian spin on hernekeitto: tender pork, sweet yellow peas, and caramelized onions in a savory broth. Comfort in one pan, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb pork shoulder, cut into 3/4-inch cubes
- 1 large yellow onion, sliced into half-moons
- 1.5 cups frozen yellow split peas
- 3 cups chicken or vegetable broth
- ¾ tsp caraway seeds
- 2 leaf bay leaves
- 1 tbsp dijon mustard
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high. Brown pork in batches 3–4 minutes, stirring occasionally, until browned on edges. Transfer to a plate.
- 2
Add onion to the same skillet, stirring, until softened and light gold, about 4 minutes.
- 3
Return pork to the skillet. Add broth, peas, caraway seeds, and bay leaves. Bring to a simmer.
- 4
Simmer, uncovered, 8–10 minutes until peas are tender and pork is cooked through.
- 5
Stir in mustard. Taste and season with salt and pepper. Remove bay leaves before serving.
Tools you’ll need
- large skillet or shallow Dutch oven (12-inch preferred)
- wooden spoon or silicone spatula
- cutting board and knife
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