- 1 tablespoon all-purpose flour
- 1 (4 ounce) boneless pork loin chop, trimmed of fat and cut into 1/2-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
- 1/2 tablespoon hot or sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped fresh rosemary
- 1/2 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.