One-Pan Pork and Leek Skillet with Red Pepper Flakes

Prep: 10 minCook: 25 min4 servingsmediumbulgarian
One-Pan Pork and Leek Skillet with Red Pepper Flakes

This simple one-pan dish combines tender cubed pork with caramelized leeks for a hearty, flavorful meal. The pork is browned until golden while releasing its natural juices, then finished with sweet, tender leeks that pick up all those savory pan flavors. A sprinkle of red pepper flakes adds gentle heat, while fresh parsley brightens the dish. Perfect for busy weeknights when you want something satisfying without multiple pans to wash.

Gluten-FreeDairy-FreeNut-FreeKeto

Ingredients

4 servings
  • 2 lb pork butt, cut into 1/2 inch cubes
    boneless pork chops1:1

    Cut into 1 inch cubes instead of 1/2 inch

  • 3 leeks, washed, cut in half and thinly sliced into half rounds
    onions1:1

    Use 2 large onions, sliced

  • 2 tbsp oil
    vegetable oil1:1

    Any neutral cooking oil works well

    Full guide →
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • ½ tbsp parsley, chopped

Instructions

  1. 1

    Heat a large skillet over medium-high heat and add oil

  2. 2

    Add pork meat and season with salt and pepper

  3. 3

    Cook stirring occasionally until the meat is lightly browned and half of the liquid released has evaporated

  4. 4

    Add leeks and reduce heat to medium

  5. 5

    Cook until leeks are browned and tender

  6. 6

    Sprinkle with red pepper flakes and fresh chopped parsley

Tips

Tip 1

Cut pork into uniform cubes for even cooking and browning throughout the skillet

Tip 2

Use white and light green parts of leeks for best flavor, discarding tough dark green tops

Good to Know

Storage

Refrigerate leftovers for up to 3 days in airtight container

Make Ahead

Can prep pork and leeks up to 1 day ahead, store separately

Serve With

Serve hot directly from the skillet with rice, potatoes, or crusty bread

Common Mistakes

Watch

Don't overcrowd the pan or pork won't brown properly

Watch

Let liquid evaporate before adding leeks to prevent steaming

Substitutions

avocado oil→
vegetable oil1:1

Any neutral cooking oil works well

Full guide →
pork butt→
boneless pork chops1:1

Cut into 1 inch cubes instead of 1/2 inch

leeks→
onions1:1

Use 2 large onions, sliced

Find more substitutions →

FAQ

Can I use pork tenderloin instead?

Yes, but reduce cooking time to 6-8 minutes as tenderloin cooks faster and can become dry if overcooked.

What if I don't have leeks?

Substitute with 2 large onions sliced thin, or use a mix of onions and fennel for similar sweetness.

How long will this keep in the refrigerator?

Store covered for up to 3 days. Reheat gently in a skillet with a splash of water if needed.