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Skillet Pork Chop Dinner

Yield 4 servings (1 pork chop with vegetables each)

Ingredients

  • 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

How to Make It

  1. Hands On: 15 minutes
    Total: 40 minutes

    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.

    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.

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