Summer Garden Pork Chops

Summer Garden Pork Chops

20
TJEAN 0

"A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock."

Ingredients

55 m {{adjustedServings}} servings 374 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1798 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  1. Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
  2. Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
  3. Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
  4. Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
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Reviews

20
  1. 26 Ratings

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WOW! This recipe is to die for! I used canned whole tomatoes, and wild mushrooms instead of zucchini (cause we dont like zucchini). The cinnamon gave it a really well rounded flavor. I simpl...

The 1st time I made it, I made it exactly as written. Didn't like the addition of cinnamin. The 2nd time I made it, I cut out the cinnamin and cut back the salt and it came out much better.

I made this for the family last night. We sort of got into the rut of having to BBQ all pork chops...just didn't like it any other way. And letting it cook in mushroom soup was to my husband s...