For a richer flavor, brown the pork chops in butter instead of olive oil. If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be substituted. Feel free to add other vegetables to the mix, such as eggplant, yellow squash, or corn. For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture. The pork chops can also be cooked in a slow cooker. Sear the pork chops as directed, then layer the vegetables and pork chops in the slow cooker. Pour the vegetable stock over the top, add the spices, and cook on low for 6-8 hours, or on high for 3-4 hours.
Summer Garden Pork Chops
-
PREP TIME35 mins
-
COOK TIME20 mins
-
TOTAL TIME55 mins
-
SERVING4 People
-
VIEWS88
Celebrate summer's bounty with these succulent pork chops, nestled amongst a vibrant medley of garden vegetables. Aromatic herbs and a hint of spice elevate this dish to a comforting yet light meal, perfect for a warm evening. Serve alongside crusty bread to soak up the delicious pan juices.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Cholesterol37 mg
-
Fiber5 g
-
Protein17 g
-
Saturated Fat5 g
-
Sodium1798 mg
-
Sugar9 g
-
Fat25 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Combine salt, garlic powder, and rosemary in a small bowl. Rub the mixture generously all over the pork chops. (5 minutes)
02 Step
Recipe View Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops on both sides until lightly browned, about 2-3 minutes per side. Remove from skillet and set aside. (8 minutes)
03 Step
Recipe View Add the remaining olive oil to the skillet. Sauté the carrots, onion, green pepper, leeks, and garlic until softened and lightly caramelized, stirring occasionally, about 8-10 minutes. Resist the urge to stir constantly; allowing the vegetables to brown slightly will enhance their flavor. (10 minutes)
04 Step
Recipe View In a Dutch oven or large saucepan, layer half of the sautéed vegetable mixture, including the tomatoes, on the bottom. Arrange the seared pork chops on top of the vegetables, then cover with the remaining vegetable mixture. (5 minutes)
05 Step
Recipe View Deglaze the skillet with the vegetable stock (or wine/vinegar mixture), scraping up any browned bits from the bottom of the pan. Pour the liquid over the pork chops and vegetables in the Dutch oven. (3 minutes)
06 Step
Recipe View Add the cinnamon stick, allspice, and basil leaves to the Dutch oven. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 20 minutes, or until the pork chops are cooked through and tender. (25 minutes)
07 Step
Recipe View Remove the cinnamon stick before serving. Serve the pork chops and vegetable mixture hot, spooning the pan juices over the top.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lonzo Denesik
Mar 27, 2025This is my go-to recipe for using up my garden vegetables. It's so versatile and always turns out great!
Brice Torphy
Jan 9, 2025I'm not a big fan of pork chops, but this recipe changed my mind! The vegetables were so flavorful and the pork was cooked perfectly.
Odie Rowe
Oct 25, 2024Easy to follow and the results were fantastic. I used wine instead of vegetable broth and it added a lovely depth of flavor.
Nova Quigley
Sep 13, 2024I made this last night and it was a huge hit! I added some eggplant and it was delicious. Will definitely make again.
Garry Dicki
Aug 18, 2024This recipe is amazing! The pork chops were so tender and the vegetables were bursting with flavor. My family loved it!