Day 2 -- Cajun Pork with Fire – Roasted Red Peppers & Red Potatoes

Pork with Fire – Roasted Red Peppers & Red Potatoes

served with mini corn on the cob ears

Ingredients
• 4 boneless pork chops, 1/2-inch thick
• Ground black pepper
• Cajun Seasoning
• 1 tablespoon olive oil
• 8 medium red potatoes, cut up
• 1 medium onion, sliced (about 1/2 cup)
• 1 teaspoon dried oregano leaves, crushed
• 1 cup Chicken Stock
• 1/2 cup diced roasted red pepper

Directions
1. Season the pork with the black pepper.
2. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until it's well browned on both sides. Remove the pork from the skillet.
3. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.
4. Add the pork, stock and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

**Crystal's Notes: This recipe is based off this one on Campbell's Kitchen. I sometimes cut the pork into strips prior to cooking.**