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Pork Vegetable Skillet

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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
Pork Vegetable Skillet Recipe photo by Taste of Home

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.

Nutrition Facts

1-1/3 cups: 359 calories, 20g fat (7g saturated fat), 75mg cholesterol, 862mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 28g protein.

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