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Pork Vegetable Skillet Recipe

Pork Vegetable Skillet Recipe photo by Taste of Home

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Some handy store-bought items and a few dried herbs make this vibrant stovetop dish with a creamy sauce so simple to whip up. —Simple & Delicious Test Kitchen

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Pork Vegetable Skillet Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1-1/2 pounds boneless pork loin chops, cubed
2 tablespoons olive oil, divided
3 cups cubed eggplant
1 medium zucchini, chopped
1 medium onion, chopped
1 cup fresh baby carrots, cut in half lengthwise
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (4 ounces) sharp shredded cheddar cheese
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
Hot cooked fettuccine

Directions

Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine. Yield: 6 servings.

Originally published as Pork and Vegetable Skillet in Simple & Delicious October/November 2012, p17

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Vegetable Skillet

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(1-1) of 1 reviews

Reviewed on Sep. 21, 2012 by Roxanne27

Very good! I didn't have any pork on had so I substituted with chicken, and instead of water I used chicken broth, also threw in some garlic+onion powder...other than that I followed to a T, will make again!