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Pork Vegetable Skillet

 Pork Vegetable Skillet
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pork Vegetable Skillet (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.