Pork Chop-Vegetable Skillet
A hearty skillet dish featuring tender pork chops, savory vegetables, and a flavorful tomato gravy, perfect for a comforting family dinner or casual gathering.
Ingredients
- 4 pork loin chops (1/2-inch thick) ⓘ
- 2 medium potatoes, peeled, halved and sliced
- 1 (16 oz.) can stewed tomatoes ⓘ
- 1/4 cup chopped onion ⓘ
- 1/4 cup chopped celery ⓘ
- 1 tablespoon parsley ⓘ
- 1 teaspoon beef bouillon granules ⓘ
- 3/4 teaspoon sage ⓘ
- 1 medium zucchini, sliced ⓘ
- 1 tablespoon cold water ⓘ
- 2 teaspoons cornstarch ⓘ
Instructions
- Spray a large skillet with Pam.
- Brown pork chops on both sides in the skillet for 15 minutes.
- Remove pork chops and drain off excess fat.
- Place sliced potatoes in the skillet and top with the pork chops.
- Combine stewed tomatoes, chopped onion, chopped celery, parsley, beef bouillon granules, and sage; pour over the meat and potatoes.
- Cover and cook over medium-low heat for 20 minutes.
- Add sliced zucchini to the skillet.
- Cover and cook for about 10 minutes more or until vegetables are tender.
- Remove meat and vegetables from the skillet and keep warm.
- Skim any fat from the pan and measure the juices.
- Add cold water to the juices to make 3/4 cup liquid; return to the skillet.
- Mix water and cornstarch to create a slurry.
- Add the cornstarch mixture to the skillet.
- Cook until the gravy has thickened.
- Spoon the sauce over the meat and vegetables before serving.
Tips & Substitutions
For extra flavor, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs before cooking. You can substitute the zucchini with bell peppers or green beans if desired. If you don't have beef bouillon granules, vegetable bouillon works well too. To save time, use pre-sliced vegetables.
Serving Suggestions
Serve the Pork Chop-Vegetable Skillet with a side of crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Yummy Porcupine Meatballs for a hearty dinner spread. Consider adding a sprinkle of grated Parmesan on top for added richness.
Storage & Reheating
Leftover Pork Chop-Vegetable Skillet can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop-Vegetable Skillet contains roughly 646 calories, with 17g protein, 92g carbohydrates, and 25g fat. It is an excellent source of vitamin C (107% of the Daily Value), iron (87% of the Daily Value), and potassium (77% of the Daily Value), and a good source of vitamin A. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used instead of loin chops. Just be sure to adjust the cooking time as they may cook faster. Aim for a minimum internal temperature of 145°F for safe consumption.
What can I do if the gravy is too thin?
If the gravy is too thin, continue to simmer it over low heat, stirring occasionally, until it thickens to your desired consistency. Alternatively, you can mix in a little more cornstarch slurry and cook for a few more minutes.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 2 months. Make sure to cool them completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).