Pork with Roasted Peppers & Potatoes
This one skillet meal is super easy to get on the table and tastes delicious. Broth is the base for the savory flavor that comes from browning the pork and simmering with onion, oregano and roasted peppers. Click on “recipe tips” below to see our ideas for prepping this meal ahead of time.
Ingredients
4 boneless pork chop, 1/2-inch thick
1 tablespoon olive oil
4 medium red potato, cut up
1 medium onion, cut in half and sliced (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth
0.5 cup diced roasted red bell pepper
1 tablespoon olive oil
4 medium red potato, cut up
1 medium onion, cut in half and sliced (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth
0.5 cup diced roasted red bell pepper
Instructions
Season the pork with black pepper.
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet.
Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.
Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet.
Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.
Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Pork with Roasted Peppers & Potatoes
This one skillet meal is super easy to get on the table and tastes delicious. Broth is the base for the savory flavor that comes from browning the pork and simmering with onion, oregano...
Directions
Print
Season the pork with black pepper.Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet.Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Ingredients
4 boneless pork chop, 1/2-inch thick1 tablespoon olive oil4 medium red potato, cut up1 medium onion, cut in half and sliced (about 1/2 cup)1 teaspoon dried oregano leaves, crushed1 cup Swanson® Chicken Broth0.5 cup diced roasted red bell pepper
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