Pork with Roasted Peppers & Potatoes

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.

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.