Pork with Roasted Peppers & Potatoes
The savory flavors of this one-skillet dish will remind you of the delicious food you get at an Italian festival. Plus, braising the pork ensures that it's moist and tender.
serves
4
people
Ingredients
cost per recipe: $9.02
The price is determined by the national average.
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4
boneless pork chop, 1/2-inch thick
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1
tablespoon olive oil
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4
medium red potato, cut up
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1
medium onion, cut in half and sliced (about 1/2 cup)
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1
teaspoon dried oregano leaves, crushed
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1
cup Swanson® Chicken Broth or Swanson® Chicken Stock
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1/2
cup diced roasted red bell pepper
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.
