Pork Chop Veggie Medley Recipe

Pork Chop Veggie Medley Recipe
Pork Chop Veggie Medley Recipe photo by Taste of Home
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Pork Chop Veggie Medley Recipe

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"I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables," says Shirley Hulin of Los Osos, California. "Now I fix it for my family—it's one of the meals regularly requested by my husband."
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn
  • 3 small zucchini, thinly sliced
  • 4 cups hot cooked rice

Directions

In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice. Yield: 6 servings.
Originally published as Pork Chop Veggie Medley in Light & Tasty October/November 2001, p46

Nutritional Facts

1 each: 418 calories, 9g fat (3g saturated fat), 62mg cholesterol, 455mg sodium, 52g carbohydrate (0 sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.

  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn
  • 3 small zucchini, thinly sliced
  • 4 cups hot cooked rice
  1. In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
  2. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice. Yield: 6 servings.
Originally published as Pork Chop Veggie Medley in Light & Tasty October/November 2001, p46

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