Skillet Pork Chops with Vegetables
Try this Skillet Pork Chops with Vegetables recipe, or contribute your own.
Try this Skillet Pork Chops with Vegetables recipe, or contribute your own.
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons better than beef (bouillon mix)
- 2 (1-inch thick) pork chops
- 1 carrot, cut into 1/2-inch slices
- 1/2 cup fresh chopped green beans
- 1 small potato peeled and cut into 1/2-inch cubes
- Carbohydrate 1.962875625 g
- Cholesterol 0 mg
- Fat 1.75992812572367 g
- Fiber 0.468406249463558 g
- Protein 1.08160375 g
- Saturated Fat 0.246571812599924 g
- Serving Size 1 1 serving (130g)
- Sodium 698.830275004021 mg
- Sugar 1.49446937553644 g
- Trans Fat 0.0560547500195974 g
- Calories 26 calories
Step-by-step
- In a large measuring cup or small bowl, stir together water, Better than Beef, soy sauce, garlic powder, onion powder, and paprika. Set aside.
- Heat olive oil on medium-high in a large skillet and add pork chops.
- Brown well on both sides, then turn heat down to medium.
- Add carrot, green beans, and potato.
- Sprinkle basil, salt and pepper over vegetables.
- Pour sauce over vegetables and pork chops and bring to a boil.
- Reduce heat to medium-low and simmer 45 minutes or until pork chops are cooked through and vegetables are tender.
My Weeknight Go-To: Skillet Pork Chops with Vegetables
As a busy working mom, I need recipes that are both delicious and easy to make. This Skillet Pork Chops with Vegetables recipe has become a staple in our household. It’s a one-pan wonder, meaning less cleanup, which is always a huge plus after a long day at the office. The best part? It's incredibly versatile. I can easily adjust the vegetables based on what’s fresh at the farmer’s market or what I already have on hand. Sometimes I add bell peppers, zucchini, or even broccoli – whatever strikes my fancy. The savory blend of spices creates a flavourful sauce that perfectly complements the tender pork chops and perfectly cooked vegetables. The entire meal comes together in under an hour, making it perfect for those busy weeknights when time is of the essence. I usually serve this with a side of crusty bread to soak up the delicious sauce. It's a complete and satisfying meal that the whole family loves.
What I love most about this recipe is its simplicity. There’s no complicated technique or hard-to-find ingredients. It's a recipe that even a novice cook can easily master. The process is straightforward, and the results are consistently impressive. The pork chops are juicy and flavorful, while the vegetables retain their texture and brightness. It's a comforting and satisfying meal that always feels like a home-cooked hug after a stressful day. I’ve even experimented with different types of pork chops – bone-in, boneless, thicker cuts, thinner cuts – and they all turn out fantastic in this skillet dish. The key is to not overcrowd the pan, allowing the chops to brown properly and develop that crispy edge. The sauce is rich and flavorful, but not too heavy. It’s the perfect balance of savory and slightly sweet.
The flexibility of this recipe is another reason it's become a go-to. Depending on the season, I can adjust the vegetables to reflect what’s fresh and in season. In the summer, I’ll use fresh herbs like rosemary or thyme. In the fall, I might add some butternut squash or sweet potatoes. The possibilities are endless. Beyond the versatility, this dish is a fantastic way to use up leftover vegetables. If I have some extra carrots or green beans, I simply add them to the skillet. This not only reduces food waste but also adds extra nutrients to the meal. The simplicity, the flavor, and the adaptability make this Skillet Pork Chops with Vegetables recipe a true winner in my book. It’s a recipe that I’ll be making for years to come, and I highly recommend you give it a try.
Tips for Success:
- Don't overcrowd the pan when browning the pork chops. Work in batches if necessary.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Adjust the seasoning to your taste. Feel free to add more garlic powder, onion powder, or paprika.
- Serve with a side of rice, mashed potatoes, or a simple salad.
This recipe is a true testament to the power of simple ingredients and straightforward cooking techniques. It's a dish that's both impressive and easy to make, perfect for busy weeknights or casual weekend meals. So go ahead, give it a try, and enjoy the deliciousness!
