Save on Pinterest

Pork Chop Veggie Medley

"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."
  • Total Time
    Prep: 5 min. Cook: 45 min.
  • Makes
    6 servings

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.
Nutrition 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate