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Potato and Pork Skillet

 Potato and Pork Skillet
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (prepared with reduced-sodium broth) equals 292 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 297 mg sodium, 24 g carbohydrate, 3 g fiber,

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Potato and Pork Skillet (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.