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Summer Garden Pork Chops

Summer Garden Pork Chops

  • Prep

    35 m
  • Cook

    20 m
  • Ready In

    55 m
TJEAN

TJEAN

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINNYG
16

GINNYG

10/7/2002

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 simply served with homemade wheat dinner rolls. Will definately make again!

AJBJ1
6

AJBJ1

7/31/2004

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.

THE SOUP NAZI
6

THE SOUP NAZI

3/27/2003

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 simply out of the question. I stumbled upon this recipe and thought I'd give it a whirl. The flavor of the pork with the rub was excellent. I used dried rosemary instead of fresh and added a bit of oil to make a paste. The only thing I would change is to try to figure out a way to cook the veggies so that they didn't overcook. I found that the last step of letting them simmer for 20 minutes really killed the texture of the veggies. Perhaps if the wine and the spices were added when the veggies were and they were cooked until fork tender..it would be better. Just a suggestion. I will definitely try this again and see.

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