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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This scrumptious skillet dinner from Mary Tallman in Arbor Vitae, Wisconsin makes the ideal hurry-up entree for a hungry family. Round out the meal with steamed vegetables or a rustic green salad. Ingredients:
4 boneless pork loin chops (1 inch thick and 4 ounces each) |
1/4 teaspoon pepper |
1 tablespoon olive oil |
4 medium red potatoes, thinly sliced |
1 medium onion, sliced |
1 teaspoon dried oregano |
1 cup chicken broth |
1/2 cup diced roasted sweet red peppers |
Directions:
1. Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm.
2. In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil.
3. Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving. Yield: 4 servings.
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