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.
- Total time:
45 minutes
- Servings:
24
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil |
5.750 oz. |
6 tbsp. |
|
boneless pork chop , 3 oz each, 1/2-inch thick |
4.5 lb. |
24 ea. |
|
red potato , medium, cut up |
11.250 lb. |
24 ea. |
|
onion , medium, peeled, cut in half, sliced |
1.5 lb. |
6 ea. |
|
dried oregano leaves |
0.250 oz. |
2 tbsp. |
|
Swanson® Unsalted Chicken Broth | |
1.5 qt. |
|
roasted red bell pepper , diced 1/4-inch |
14.0 oz. |
3 cup |
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.
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.
-
Total time:
45 minutes
-
Servings:
24
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil |
5.750 oz. |
6 tbsp. |
|
boneless pork chop , 3 oz each, 1/2-inch thick |
4.5 lb. |
24 ea. |
|
red potato , medium, cut up |
11.250 lb. |
24 ea. |
|
onion , medium, peeled, cut in half, sliced |
1.5 lb. |
6 ea. |
|
dried oregano leaves |
0.250 oz. |
2 tbsp. |
|
Swanson® Unsalted Chicken Broth | |
1.5 qt. |
280000022463|
roasted red bell pepper , diced 1/4-inch |
14.0 oz. |
3 cup |
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.
