PORK WITH ROASTED PEPPERS & POTATOES

PORK WITH ROASTED PEPPERS & POTATOES

Nutrition Facts

Serving Size
1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)
Amount Per Serving
Calories 327
% Daily Value
Total Fat 9.1g
14%
Saturated Fat 2.3g
12%
Cholesterol 46mg
15%
Sodium 88mg
4%
Total Carbohydrate 37.7g
13%
Dietary Fiber 4.1g
16%
Protein 22.5g
45%
Vitamin A 2%
Vitamin C 55%
Calcium 4%
Iron 10%
Total Time

45 min.

Serving & Size

1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)

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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:

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
1 1/2  qt.
olive oil 5.75 oz. tbsp.
boneless pork chop 4.5 lb. 24  ea.
red potato 11.25 lb. 24  ea.
onion 1.5 lb. ea.
dried oregano leaves 0.25 oz. tbsp.
roasted red bell pepper 14 oz. 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

  1. Serving Suggestion: Serve with green beans stir-fried with sliced garlic.
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