Pork with Roasted Peppers & Potatoes
from Campbell's Kitchen


Prep/Cook Time: 25 min.


4 boneless pork chops, 1/2" thick
Ground black pepper
1 tbsp. olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1/2 cup diced roasted red peppers



Directions:
SEASON chops with black pepper.
HEAT oil in nonstick skillet. Add chops and cook 10 min. or until
well browned. Remove chops.
ADD potatoes, onion and oregano. Cook 5 min. or until browned,
stirring occasionally.
ADD chops, broth and peppers. Heat to a boil. Cover and cook over low
heat 10 min. or until done. Serves 4.


Nutrition Information:
With Swanson(R) Chicken Broth: Nutritional Values Per Serving:
Calories 389, Total Fat 11g, Saturated Fat 3g, Cholesterol 59mg,
Sodium 308mg, Total Carbohydrate 47g, Dietary Fiber 5g, Protein 27g,
Vitamin A 10%DV, Vitamin C 60%DV, Calcium 6%DV, Iron 17%DV With
Swanson(R) Natural Goodness(TM) Chicken Broth: Nutritional Values Per
Serving: Calories 390, Total Fat 11g, Saturated Fat 3g, Cholesterol
58mg, Sodium 210mg, Total Carbohydrate 47g, Dietary Fiber 5g, Protein
27g, Vitamin A 10%DV, Vitamin C 60%DV, Calcium 6%DV, Iron 17%DV



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