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Pork with Roasted Peppers & Potatoes

Pork with Roasted Peppers & Potatoes

3.93
(15)

This one skillet meal is super easy to get on the table and tastes delicious.  Swanson® 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.

serves 4 people

Ingredients

cost per recipe: $9.02

The price is determined by the national average.

  • 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 or Swanson® Chicken Stock

  • 1/2

    cup diced roasted red bell pepper

view nutrition info

How to Make It

Step 1

Season the pork with black pepper.

Step 2

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.

Step 3

Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.

Step 4

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.

Recipe Tips

  • Prep Ahead Meal: If your garden gave you too many peppers this summer (or if you got a bunch on sale), roast them!  Roast the peppers at 500°F. on a rimmed baking sheet until blackened.  Remove from the oven and cover with foil.  Let cool.  Remove and discard stems, peel and seeds.  Cut peppers in quarters.  Drizzle with olive oil (2 tablespoons for each 4 peppers), and place into resealable bags.  Store in the refrigerator for up to 2 weeks (about half of a pepper will yield the ½ cup needed for this recipe).  You can save on prep time at dinner by slicing the onion ahead of time and storing in a quart-size resealable bag for up to 3 days.  However, you’ll want to prep the potatoes right before you use them, since they will begin to turn dark if cut and not cooked soon after.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(15)
  • Amber W.

    August 23, 2013

    Needs Tender Love & Care

    The ingrediants are simple, the time it takes to make it is perfect for a family with a busy schedule. However, if you go by the directions for this recipe the pork will be very bland. I recommend marinating the pork in Dale's Low Sodium and you can cook the potatoes and peppers in the Dale's sauce along with the meat to give it a great flavor. All in all I made this for my family and they loved it :) Will be making it again in the future but will be tweaking the ingrediants

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  • Kristi G.

    July 25, 2010

    Pork with Roasted Peppers & Potatoes

    Should par-boil the potatoes. Other then that it is easy and good! Suggest adding salt and garlic to taste!

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  • overlord

    October 22, 2008

    Pork with Roasted Peppers & Potatoes

    The dish was alright. It definitely wasn't anything to write home about.

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  • yako

    May 14, 2008

    Pork with Roasted Peppers & Potatoes

    This recipe was very easy to make and delicious!

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  • Mary E.

    January 30, 2008

    Pork with Roasted Peppers & Potatoes

    I was in a hurry and used chicken breasts that were cooked. I also par-boiled the potatoes. I also added an italian blend of spices.

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