Pork Vegetable Skillet Recipe

By ldelmas

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

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

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.