PORK VEGETABLE SKILLET

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Pork Vegetable Skillet image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • 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 :

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