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. —Taste of Home Test Kitchen
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
Reviews
We enjoyed this recipe with "Ronzoni Healthy Harvest" pasta. Had leftover cooked pork loin to use up so I cubed that. Didn't make quite the amount needed so I tossed in 2 cooked hot sausages that I cubed. Used pasta cooking water instead of plain water in finishing the sauce. Also used cream of onion soup instead of celery. Had only Zesty diced tomatoes so I added a bit of garlic to the veggie mix. The sauce was creamy and the vegetables sort of melted into it and so the meat got a delicious coating!
We enjoyed this recipe with "Ronzoni Healthy Harvest" pasta. Had leftover cooked pork loin to use up so I cubed that. Didn't make quite the amount needed so I tossed in 2 cooked hot sausages that I cubed. Used pasta cooking water instead of plain water in finishing the sauce. Also used cream of onion soup instead of celery. Had only Zesty diced tomatoes so I added a bit of garlic to the veggie mix. The sauce was creamy and the vegetables sort of melted into it and so the meat got a delicious coating!
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!