Pork Vegetable Skillet Recipe

4.5 3 2
Pork Vegetable Skillet Recipe
Pork Vegetable Skillet Recipe photo by Taste of Home
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Pork Vegetable Skillet Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
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

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  • 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
  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

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Reviews forPork Vegetable Skillet

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MY REVIEW
annrms User ID: 2649709 260731
Reviewed Feb. 3, 2017

"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!"

MY REVIEW
annrms User ID: 2649709 260730
Reviewed Feb. 3, 2017

"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!"

MY REVIEW
Roxanne27 User ID: 6566059 139218
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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