Pork with Roasted Peppers & Potatoes

Campbell's Pork with Roasted Peppers & Potatoes Recipe

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.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

4 boneless pork chops, 1/2-inch thick
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, cut in half and sliced (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup diced roasted red pepper

How to Make It

  • 1

    Season the pork with black pepper.

  • 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.

  • 3

    Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.

  • 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.

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Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock

calories

352 354

totalfat

10g 10g

saturatedfat

3g 3g

cholesterol

55mg 54mg

sodium

362mg 275mg

totalcarbohydrate

38g 38g

dietaryfiber

4g 4g

protein

26g 27g

vitamina

24%DV 24%DV

vitaminc

30%DV 30%DV

calcium

5%DV 5%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Serving Suggestion: Serve with green beans stir-fried with sliced garlic. For dessert serve light chocolate ice cream with fresh raspberries.
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RID#23920

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