
Nutrition Facts
Total Time
45 min.
Serving & Size
1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)
The savory flavors of this dish made with Swanson® Unsalted Chicken Broth will remind you of the delicious food you get at an Italian festival. Plus, braising the pork ensures that it's moist and tender.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients | Weight | Measure |
olive oil | 5.75 oz. | 6 tbsp. |
boneless pork chop | 4.5 lb. | 24 ea. |
red potato | 11.25 lb. | 24 ea. |
onion | 1.5 lb. | 6 ea. |
dried oregano leaves | 0.25 oz. | 2 tbsp. |
roasted red bell pepper | 14 oz. | 3 cups |
Instructions |
1. Heat the oil in a 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. |
2. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally. |
3. 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. CCP: Heat to 145° F for 15 seconds. CCP: Hold for hot service at 140° F. 4. To serve: Using a 4 oz spoodle, portion 1/2 cup of potato mixture with 1 porkchop. |
Recipe Tip
- Serving Suggestion: Serve with green beans stir-fried with sliced garlic.