Pork with Potatoes and Peppers

This was a quick meal made in one pan on the stove top. It was perfect for a warm, summer evening. I served this with a refreshing watermelon, cucumber, feta salad.

serves 8 (9 points +)

• 3 T. olive oil
• 2 T. red wine vinegar
• 1 T. chopped, fresh basil
• 1 tsp. dried oregano
• 2 tsp. crushed garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 ( 6 oz) boneless pork chops, cut into 1 inch cubes
• 3 various colored bell peppers, sliced
• 2 lbs. red potatoes, sliced into 1/4 inch slices
• 1/2 c. fat-free chicken broth

In a large bowl, combine olive oil, vinegar and next 3 ingredients ( through garlic). Add pork and turn to coat. Let stand 15 minutes. Reserve marinade.

Spray a large nonstick skillet with cooking spray and heat over medium high heat. Remove pork from marinade with a slotted spoon. Cook until browned ( about 4 minutes), stirring often.
Remove pork from pan and drain any liquid.

Spray pan again with nonstick spray. Add reserved marinade. Add peppers and potatoes. Cook stirring often, until potatoes begin to soften ( about 5 minutes). Add 1/2 c. chicken broth, cover, reduce heat to simmer and cook until potatoes are tender (about 15 minutes). Return pork to pan and heat through.
Season with salt and pepper.