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Pork Vegetable Skillet Recipe
Pork Vegetable Skillet Recipe photo by Taste of Home

Pork Vegetable Skillet Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

  1. Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
  2. 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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Reviewed Sep. 21, 2012

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!

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