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Source: Campbell's Recipes
Tagged With: 4 servings
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.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
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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
Swanson® Chicken Stock or 1 cup Swanson® Chicken Broth
1/2 cup diced roasted red pepper




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


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 352, Total Fat 10g, Saturated Fat 3g, Cholesterol 55mg, Sodium 362mg, Total Carbohydrate 38g, Dietary Fiber 4g, Protein 26g, Vitamin A 24%DV, Vitamin C 30%DV, Calcium 5%DV, Iron 15%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 354, Total Fat 10g, Saturated Fat 3g, Cholesterol 54mg, Sodium 275mg, Total Carbohydrate 38g, Dietary Fiber 4g, Protein 27g, Vitamin A 24%DV, Vitamin C 30%DV, Calcium 5%DV, Iron 15%DV


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