Pork Chops & Potatoes

Submitted by Robin W

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 pork chops
• 1 tablespoon oil
• 4 medium red potatoes, cut up
• 1 medium onion, sliced
• 1 teaspoon oregano
• 1 cup chicken broth
• 1⁄2 cup diced roasted bell pepper (optional)

directions

1. Heat Oil in non-stick skillet over medium-high heat.
2. Add chops and cook 10 minutes or until well-browned.
3. Remove chops.
4. Add potatoes, onion and oregano.
5. Cook five minutes or until browned-stirring occasionally.
6. Add chops, chicken broth and peppers.
7. Heat to boil.
8. Cover and cook over low heat 5 minutes or until done.
9. Serves 4.

Reviews

[cpenner]

This is a wonderfully simple yet tasty recipe. I've made it several times -- it's perfect when I want to get supper on the table in a hurry. I use any kind of potatoes, not necessarily red. I peel them and cut them in thin slices. I use a bit of broth instead of the oil, because I'm trying to limit my fat intake. I don't use the bell pepper, and I add a bit of salt and pepper.

 

[Laudee]

OMG, this is a tasty little recipe! Very simple to put together, and quick to the table. I did use one pork chop and one rib steak, and russets, sliced thin. The sauce that's generated is just real good. This one's a definite keeper! Thanks Robin... Laudee

 

[Derf2440]

Very nice pork chops, just made two and reduced the other quatities accordingly. I use baby red potatoes, they were delicious. Another time I might thicken the juice some, although it was very good. Also used fresh red sweet pepper, turned out very nice. Thanks for posting.

 

[PamD8917]

Everyone in my family loved this recipe. That's very rare for our house. I loved it. It was simple and very fast to make. Will be making this one again.

 

[Susie D]

My husband awarded this 5 stars. The recipe was easy to make & we were rewarded with moist, tender, and flavorful pork chops & potatoes. I had an unused pkt of golden onion soup mix so sprinkled it on top of the pork chops when I placed them back into the skillet. I used water only instead of the chicken stock. I covered it & reduced the heat to a simmer & let it cook about 40 minutes. My only complaint is the result is sort of colorless. I think I might add some thick chunks of carrots next time. Made for Pick A Chef Spring '09.