4 boneless pork chops
– pepper to taste
15 ml olive oil
4 medium red potatoes, diced
– medium onion, sliced
5 ml dried oregano leaves, crushed
250 ml chicken broth
Season pork chops with pepper. In a large skillet; heat oil. Add chops and cook 10 minutes or until well browned. Remove chops.
Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
Add pork chops back to skillet, along with broth. Heat to boil. Cover and cook over low heat for 10 minutes or until cooked.
Serves 4