The Wednesday Weekly Recipe:

Swanson Pork With Red Peppers and Potatoes
4 boneless pork chops
1 tablespoon of olive oil
1 can of white potatoes sliced
1 medium onion sliced
1 teaspoon of dried crushed oregano leaves
1 cup of Swanson Chicken Broth
1/2 cup of diced sweet red peppers
Heat oil in nonstick skillet over medium-high heat. Add chops and cook for 10 min. or until well browned. Remove chops.
Add potatoes, onion, sweet red pepper and oregano. Cook for 5 min. or until browned. stirring occasionally.
Add chops and broth. Heat to a boil. Cover and cook over low heat for 5 min. or until done.