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 (regular, Natural Goodness(TM) or
Certified Organic)
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 Swanson(R) Chicken Broth: Nutritional Values Per Serving: Calories
389, Total Fat 11g, Saturated Fat 3g, Cholesterol 59mg, Sodium 308mg,
Total Carbohydrate 47g, Dietary Fiber 5g, Protein 27g, Vitamin A 10%DV,
Vitamin C 60%DV, Calcium 6%DV, Iron 17%DV With Swanson(R) Natural
Goodness(TM) Chicken Broth: Nutritional Values Per Serving: Calories
390, Total Fat 11g, Saturated Fat 3g, Cholesterol 58mg, Sodium 210mg,
Total Carbohydrate 47g, Dietary Fiber 5g, Protein 27g, Vitamin A 10%DV,
Vitamin C 60%DV, Calcium 6%DV, Iron 17%DV

Kitchen Clip:
Choose boneless pork loin, sirloin or rib-end chops; all are tender and
juicy.
Received on Thu Jul 13 18:25:38 2006