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


15 min.


45 min.



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


352 354


10g 10g


3g 3g


55mg 54mg


362mg 275mg


38g 38g


4g 4g


26g 27g


24%DV 24%DV


30%DV 30%DV


5%DV 5%DV


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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