TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 reduced-sodium chicken broth
  • 1/2 cup diced roasted sweet red peppers

Nutritional Facts

1 each: 293 calories, 10g fat (3g saturated fat), 55mg cholesterol, 294mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.


  1. Sprinkle pork chops with pepper. In a large skillet, brown chops in oil on both sides; 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 10-15 minutes or until potatoes are tender and a meat thermometer reads 160°, stirring occasionally. Yield: 4 servings.
Originally published as Pork 'n' Potato Skillet in The Taste of Home Cookbook 2010, p22

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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