Recipe: Pan Seared Pork Chops and Vegetables
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
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- Add pork chops to pan and cook for 2 minutes. Flip each pork chop and season with salt and pepper, to taste.
- 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.
- Remove skillet from oven, plate, and serve. Consider pairing this dish with roasted potatoes or couscous for a complete Plate Method meal!
For the vegetables: cauliflower, broccoli, carrots, or green beans