Pork with Roasted Peppers and Potatoes

Servings: 4
Prep time: 25 minutes


  • 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
  • 1 teaspoon dried oregano leaves, crushed
  • 1 cup Chicken Broth or Chicken Stock
  • 1/2 cup diced roasted red bell pepper


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.