4 boneless pork chops (1/2 inch thick)
Salt and pepper to taste
1 tbsp. vegetable oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 c. chicken broth
1/2 c. diced roasted red peppers

Sprinkle pork chops with salt and pepper. In a large nonstick skillet over medium high heat, cook chops in oil for 10 minutes or until well browned (I use electric skillet set on 350°F). Remove chops, set aside. Add potatoes, onions to skillet. Cook 5 minutes or until browned, stirring occasionally. Add chops, broth and red peppers. Bring to a boil; cover and cook over low heat for 5 minutes or until meat juices run clear.