Cooking Directions

• Season the pork with black pepper.
• 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.
• Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.
• 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.

Ingredients

• 4 boneless pork chop, 1/2-inch thick
• 1 tablespoon olive oil
• 4 medium red potato, 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
• 0.5 cup diced roasted red bell pepper