- make this recipe
- user reviews ()
- 4 4 cups boneless pork loin chops
- 3/4 teaspoon seasoned salt
- 2 tablespoons cooking oil
- 1/3 cup chopped onion (1 small)
- 1 medium red sweet pepper, cut into 3/4-inch pieces
- 3 cups frozen diced hash brown potatoes
- 2 cups frozen peas and carrots
- 1 teaspoon dried thyme, crushed
1. Sprinkle both sides of meat evenly with the 1/2 teaspoon of the seasoned salt. In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chops in hot oil for 3 minutes. Turn chops. Cook for 3 minutes more or until brown. Remove chops from skillet.
2. Carefully add remaining 1 tablespoon oil to skillet. Add onion and sweet pepper; cook and stir for 1 minute. Add potatoes, peas and carrots, thyme, and remaining 1/4 teaspoon seasoned salt; mix well. Cook for 6 minutes, stirring frequently.
3. Place chops on top of potato mixture in skillet; cover. Reduce heat to medium. Cook for 7 to 9 minutes more or until pork chops are no longer pink and potatoes are brown. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 406,
- Fat, total (g) 15,
- chol. (mg) 72,
- sat. fat (g) 3,
- carb. (g) 39,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 6,
- fiber (g) 5,
- sugar (g) 2,
- pro. (g) 29,
- vit. A (IU) 71,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 422,
- Potassium (mg) 1004,
- calcium (mg) 61,
- iron (mg) 4,
- Vegetables () 1,
- Starch () 2,
- Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
