| 4 | 1/2 inch thick | boneless pork chops |
| 1 | tbsp. | vegetable oil |
| 4 | medium | red potatoes, cut up |
| 1 | small | onion, sliced |
| 1 | tsp. | dried oregano leaves, crumbled |
| 1 | C | chicken broth |
| 1/2 | C | diced roasted red peppers |
Add chops to oil in heated skillet and cook 10 minutes or until well browned. Remove chops.
Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Serves 4.