Jiffy Ground Pork Skillet Recipe

4.5 30 30
Jiffy Ground Pork Skillet Recipe
Jiffy Ground Pork Skillet Recipe photo by Taste of Home
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Jiffy Ground Pork Skillet Recipe

Read Reviews
4.5 30 30
Publisher Photo
Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this super-quick mouthwatering meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups uncooked penne pasta
  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 medium zucchini, cut into 1/4-inch slices

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend.
Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender.
Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.
Yield: 5 servings.
Originally published as Jiffy Ground Pork Skillet in Quick Cooking May/June 2005, p40

Nutritional Facts

1.330 cups: 317 calories, 14g fat (5g saturated fat), 61mg cholesterol, 408mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 21g protein.

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  • 1-1/2 cups uncooked penne pasta
  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 medium zucchini, cut into 1/4-inch slices
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend.
  2. Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender.
    Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.
    Yield: 5 servings.
Originally published as Jiffy Ground Pork Skillet in Quick Cooking May/June 2005, p40

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Reviews forJiffy Ground Pork Skillet

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MissV8675 User ID: 8876833 287677
Reviewed May. 11, 2018

"This is delicious! I added some salt and pepper and a tablespoon of soy sauce (careful-soy sauce has salt in it too) to the mixture before adding the penne and zuchinni, then sprinkled real parmesan cheese on it when it was time to eat. Mmmm Mmmm Mmmm!"

MY REVIEW
joannewells User ID: 8793328 283565
Reviewed Feb. 11, 2018

"Remenec, are you giving the 5 stars to your recipe? I'm sure that I am not the only one who would appreciate it if the reviews given would be for the recipe as stated."

MY REVIEW
Remenec User ID: 6059530 281855
Reviewed Jan. 10, 2018

"quick and delicious recipe! I used ground Italian sausage, and it was delicious. Also used pasta sauce in place of the stewed tomatoes and added a pinch of garlic. Tasted very summery with the zucchini, even though it's cold and snowy!"

MY REVIEW
eileen344 User ID: 673346 272560
Reviewed Sep. 3, 2017

"This was very good. I used pork sausage, added fresh onions and the zucchini to the skillet to cook it a bit before adding it to the pasta. After the pasta was cooked and drained, I added the tomatoes (Italian), the tomato sauce, the onion soup and Italian seasoning. When the sausage mixture was done, I added it to the pasta and let it simmer a few minutes so the seasonings could combine. It does not need any additional salt. I think it will be even better the second day."

MY REVIEW
lpugh9 User ID: 5334512 272527
Reviewed Sep. 2, 2017

"I will make this again. I added some green pepper, garlic, and Parmesan cheese before serving."

MY REVIEW
Jeanine User ID: 8477803 272483
Reviewed Aug. 31, 2017

"Loved this recipe!"

MY REVIEW
esprit15d User ID: 6849747 251888
Reviewed Jul. 26, 2016

"For me, this turned out great, although I made a few adjustments (a lot of people said this turned out bland). Instead of using ground pork, I used country sausage, which brought in a lot of flavor. Also, after sauteing the pork and (red) onions, I deglazed the pan with about a half cup of red wine, and let that simmer for about 5 minutes. Instead of using tomato sauce, I used a generous squirt or two of tomato paste (more concentrated flavor). I added a couple cloves of garlic and chili flakes. Also, I used some left over rigatoni I had on hand instead of penne (which I'm sure didn't make much of a difference). Honestly, it tasted amazing. My mom loved it."

MY REVIEW
Tiny2015 User ID: 8206857 239840
Reviewed Dec. 20, 2015

"I thought it tasted bland also,so I ended up adding some minced garlic, basil and oregano. Then I added about a 1/4 cup monterey jack shredded cheese. Next time I make this, I think Im going to add in a chopped green pepper to see if that would add a better flavor."

MY REVIEW
Igraine32 User ID: 7006585 238703
Reviewed Dec. 3, 2015

"I found this to be rather bland and boring. It wasn't bad, but there are way tastier dishes I could make."

MY REVIEW
habenaroman User ID: 7905288 231941
Reviewed Aug. 29, 2015

"Excellent weekday meal."

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