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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.
  • Total Time
    Prep/Total Time: 20 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 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.

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  • pajamaangel
    Apr 9, 2014

    I think this recipe could have used a lot more seasoning. Salt would have been a good addition. I almost added it when cooking the pork chops, but wanted to make it as is. Should have gone with my gut. Luckily I made this recipe with the Pea Pods and Peppers Recipe on this site as well so we mixed that in with the pork recipe on our plates and that added a ton more flavor.

  • wildman2088
    Nov 17, 2010

    pork chops are verry moist I used garlic pepper and a dash of papreka on chops added more baby red potatos and it came out fantastic. wife loved it. will add to my recipe list. thanks for sharing this recipe.

  • candeyacid
    May 1, 2010

    The pork chops turned out very tender, however, I thought it was a little bland. I may make it again just to see if it would turn out differently.