Recipe: Pan Seared Pork Chops and Vegetables

July 19, 2021RecipesRecipes: Fall & Winter

Seasonal veggies shine in this skillet dish prepared with bone-in pork chops. Choosing a bone-in cut ensures more moisture is retained throughout the cooking process. A stove-top pan sear is also a fabulous hack to lock-in juices when preparing proteins. If chicken is a protein staple on your plate, give these pork chops a try for a nice change of pace. This one-pan-meal is simple in execution but bold in flavor.

Pan Seared Pork Chops and Vegetables

Serves 2

Ingredients

• ½ medium yellow squash, sliced
• ½ medium zucchini, sliced
• 1 small red bell pepper, sliced
• ¼ small red onion, sliced
• 2 Tbsp + 2 tsp olive oil, divided
• 1 Tbsp balsamic vinegar
• Salt and pepper, to taste
• 8-10 oz package bone-in pork chops

Directions

1. Preheat oven to 425°F.
2. Combine yellow squash, zucchini, red bell pepper, red onion, 2 Tbsp olive oil, and balsamic vinegar in large bowl. Season, as desired, with salt and pepper and toss to evenly coat vegetables. Set aside.
3. Preheat oven-safe skillet on stove over medium-high heat. Add 2 tsp olive oil and heat until oil shimmers and just begins to smoke.
4. Add pork chops to pan and cook for 2 minutes. Flip each pork chop and season with salt and pepper, to taste.
5. Arrange vegetables around pork chops in skillet. Place skillet in oven and roast for 15 – 20 minutes, or until thickest part of pork chop reads an internal temperature of 145°F.
6. Remove skillet from oven, plate, and serve. Consider pairing this dish with roasted potatoes or couscous for a complete Plate Method meal!

Swaps

For the vegetables: cauliflower, broccoli, carrots, or green beans