Paprika Pork, Potato and Pea Skillet

• porkpatted dry2 lb
• potatoespeeled and cut into 1/2-inch cubes2 lb
• frozen green peas12 oz
• shredded cheddar cheese4 oz
• paprika2 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and cut the potatoes into 1/2-inch cubes. Pat the pork dry; do not rinse it. Season both sides with the paprika, kosher salt and black pepper.
2. 2Heat a large skillet over medium heat. Add the pork and sear for 4-5 minutes per side, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer the pork to a plate and let it rest for at least 3 minutes. Wash the board, knife and your hands with soap and water before touching anything else.
3. 3Add the potatoes to the skillet and cook over medium heat for 8-10 minutes, stirring occasionally, until browned in spots and nearly fork-tender. If the skillet is dry, add a small splash of water and cover briefly to soften them.
4. 4Stir in the frozen green peas and cook for 3-4 minutes, until hot and bright green and the potatoes are fork-tender. Taste and adjust with kosher salt, black pepper and lemon juice.
5. 5Slice the rested pork and return it to the skillet. Scatter the shredded cheddar cheese over everything, cover, and cook for 1-2 minutes, until the cheese is melted and the pork is hot throughout at 145°F (63°C) when reheated. Serve immediately, then rest at least 3 minutes before slicing.