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