Pork Chop Skillet Dinner

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4

Ingredients

Ingredients

4
pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4
cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4
medium potatoes, cut into fourths
4
small carrots, cut into 1-inch pieces
4
medium onions, cut into fourths
3/4
teaspoon salt
1/4
teaspoon pepper
Chopped fresh parsley, if desired

Directions

Directions

  • 1 Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
  • 2 Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Notes










Tips

Expert Tips

Tips for buying fresh meat: • Choose packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray. • Packages should be cold and feel firm. Avoid packages that are stacked too high in the meat case because they may not have been kept cold enough. • Check the sell-by date and use within 2 days of the date. • Put packages of meat in plastic bags before putting them in your grocery cart. This way, any bacteria in the juices won’t drip on and contaminate other foods, especially those that won’t be cooked. • Don’t buy or use meat that has turned gray or has an off odor. • Refrigerate meat as soon as you get home from shopping. If it will take longer than 30 minutes to get it home, keep meat cold in a cooler with ice packs.

Follow cook times for pork carefully. Today’s pork is lean and requires shorter cook times. Overcooking pork will make it tough.

Complete this home-style meal with purchased corn muffins and crisp apple slices drizzled with poppy seed dressing.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
65 mg
Sodium
570 mg
Total Carbohydrate
40 g
Dietary Fiber
6 g
Protein
27 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.