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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
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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