Skillet Pork Chop Dinner

Skillet Pork Chop Dinner
4 servings (1 pork chop with vegetables each)


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2 tablespoons Pure Wesson Vegetable Oil
2 pounds thick-cut pork chop loins (8 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's Diced Tomatoes with Green Pepper, Celery & Onions, undrained
1/4 cup Hunt's Tomato Paste
6 medium red potatoes, quartered
1 small green bell pepper, cut into rings
1 small onion, cut into 1/4-inch-thick slices


Hands On: 15 minutes
Total: 40 minutes

1. Heat oil in large skillet over medium-high heat. Sprinkle chops evenly with salt and pepper; cook 3 to 4 minutes on each side, or until browned on both sides. Remove from skillet.

2. Combine tomatoes with their liquid and the paste; add mixture to the potatoes in same skillet. Top with chops, bell peppers and onions. Bring to a boil. Reduce heat to low; cover skillet with lid.

3. Cook 20 to 25 minutes, or until potatoes are tender and chops are no longer pink in centers (160F).

Created date

November 2008