Dopeygirl
<font color=red>Travellin' Gal<font color=green></
- Joined
- Dec 16, 1999
Here is one of my favorite, easy dinners. I got it from the Swanson Broth cookbook a year ago. Lots of good and easy recipes in it! This one of DH's favorites.
4 boneless pork chops, 1/2" thick
1 T olive oil
4 medium red potatoes, cubed
1 medium onion, sliced
1 t dried oregano
1 cup Swanson broth
1/2 cup diced roasted red peppers (optional)
Season chops wit black pepper.
Heat oil over medium-high heat. Add chops and cook 10 minutes, until browned. Remove.
Add potatoes, onion and oregano. Cook 5 minutes until browned, stirring occasionally. I usually add just a bit of broth at this point, to deglaze the pan.
Add chops, broth and ppers. Heat to a boil. Cover and cook over low, 5 minutes or until done.
NOTES: I've used bone-in pork chops and thicker ones. Both have worked fine, just adjust the timing a bit. I've also used regular baking potatoes. I usually use closer to 1/2 onion, as DH doesn't like much. We prefer the flavored broths (esp. the Italian one).
4 boneless pork chops, 1/2" thick
1 T olive oil
4 medium red potatoes, cubed
1 medium onion, sliced
1 t dried oregano
1 cup Swanson broth
1/2 cup diced roasted red peppers (optional)
Season chops wit black pepper.
Heat oil over medium-high heat. Add chops and cook 10 minutes, until browned. Remove.
Add potatoes, onion and oregano. Cook 5 minutes until browned, stirring occasionally. I usually add just a bit of broth at this point, to deglaze the pan.
Add chops, broth and ppers. Heat to a boil. Cover and cook over low, 5 minutes or until done.
NOTES: I've used bone-in pork chops and thicker ones. Both have worked fine, just adjust the timing a bit. I've also used regular baking potatoes. I usually use closer to 1/2 onion, as DH doesn't like much. We prefer the flavored broths (esp. the Italian one).
