Pork with Roasted Peppers & Potatoes

These juicy pork chops are reminiscent of an Italian festival, but they
use only a few ingredients and take only a few minutes to prepare!

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.

Kitchen Clip:
This recipe also makes a delicious sandwich. Just cut the prepared pork
chops into smaller pieces and serve the pork and vegetables on a
submarine or hoagie roll. If you'd like, sprinkle with a little shredded
mozzarella or parmesan chesse.
Received on Thu Nov 30 14:38:29 2006