Potatoes Green Peppers and Pork Chops
Savor the comforting flavors of this hearty dish, "Potatoes, Green Peppers, and Pork Chops," a one-skillet wonder that's perfect for busy weeknights or casual family dinners. Juicy, golden-brown pork chops are seasoned with paprika and oregano before being seared to perfection, then nestled alongside tender russet potatoes and vibrant green bell peppers. Enhanced with aromatic garlic, a splash of chicken broth, and a final touch of melted butter for a luscious pan sauce, this recipe strikes the perfect balance between rustic homestyle cooking and elevated flavor. With minimal cleanup and just 40 minutes of cooking time, this satisfying meal is sure to become a household favorite. Serve it hot, garnished with freshly chopped parsley, and enjoy a complete, wholesome dinner in every bite.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 3 large Russet potatoes
- 2 large Green bell peppers
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and chop them into 1-inch cubes. Slice the green bell peppers into strips, and finely mince the garlic.
Season the pork chops on both sides with paprika, oregano, salt, and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the potatoes and cook for 5-6 minutes, stirring occasionally, until they are lightly golden on the edges.
Add the green bell peppers and minced garlic to the skillet. Cook for an additional 4-5 minutes, stirring frequently, until the peppers begin to soften.
Pour the chicken broth into the skillet and scrape the bottom to deglaze the pan. Nestle the pork chops back into the skillet on top of the potatoes and peppers.
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 15-20 minutes, or until the potatoes are fork-tender and the pork chops have reached an internal temperature of 145°F (63°C).
Add the butter to the skillet and swirl it around until melted, creating a rich sauce. Taste and adjust seasoning, if necessary.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 770 mg | 34% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 19.9 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7360 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
