Pork with Roasted Peppers & Potatoes

Hearty and healthful, supper tonight also fits the "delicious" bill.

Pork with Roasted Peppers & Potatoes
from Campbell's Kitchen

Prep/Cook Time: 25 min.

4 boneless pork chops, 1/2" thick
Ground black pepper
1 tbsp. olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
1 cup Swanson(R) Chicken Broth OR Natural Goodness™ Chicken Broth
1/2 cup diced roasted red peppers

Directions:
SEASON chops with black pepper.
HEAT oil in nonstick skillet. Add chops and cook 10 min. or until well
browned. Remove chops.
ADD potatoes, onion and oregano. Cook 5 min. or until browned, stirring
occasionally.
ADD chops, broth and peppers. Heat to a boil. Cover and cook over low heat
10 min. or until done. Serves 4.

Nutrition Information:
With Chicken Broth: Nutritional Values Per Serving: Calories 402, Total Fat
9g, Saturated Fat 2g, Cholesterol 50mg, Sodium 341mg, Total Carbohydrate
55g, Dietary Fiber 6g, Protein 25g, Vitamin A 13%DV, Vitamin C 95%DV,
Calcium 3%DV, Iron 20%DV
With Natural Goodness Chicken Broth: Nutritional Values Per Serving:
Calories 403, Total Fat 9g, Saturated Fat 2g, Cholesterol 48mg, Sodium
239mg, Total Carbohydrate 55g, Dietary Fiber 6g, Protein 25g, Vitamin A
13%DV, Vitamin C 95%DV, Calcium 3%DV, Iron 20%DV

Kitchen Clip:
Choose boneless pork loin, sirloin or rib-end chops; all are tender and
juicy.
Received on Thu Jul 14 17:00:46 2005