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| 4 |
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boneless pork chops |
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| 1 tsp |
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olive oil |
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| 4 |
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med red potatoes, cut up |
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| 1/2 cup |
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diced roasted red peppers |
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| 1 |
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med onion, sliced |
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| 1 tsp |
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dried oregano leaves |
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| 1 cup |
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chicken broth |
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| Season chops with black pepper. Heat oil in skillet over med-high heat. Add chops and cook 10 minutes or until well browned. Remove chops. Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally. Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 5 minutes or until done. |
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| Recipe Source |
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Source: Barbara Webb
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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