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."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

20
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I didn't care for the cinnamon/allspice combination of taste with the pork.

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...

YUM! My family loved this meal. I subbed in a cup of white wine for the vegetable stock, which added a nice depth of flavor with the veggies and pork.

We had this for dinner tonight, and it was fabulous. I browned the chops, sauteed the veggies and then put it all in the crock pot on high for 4 hours and it turned our really nicely. I added w...

This recipe was great! Was making it on a chilly night and thought, at first, that it would be too light and summery. But I used 1 1/2 lbs. of pork tenderloin cutlets in place of chops, and th...

I didn't care for the cinnamon/allspice combination of taste with the pork.

Okay, I changed this a bit, but it turned out to be delicious! The only veggies I used were leeks, celery, carrots and tomatoes. I browned the pork chops first, then removed them and used the s...

I love this dish. It makes me look forward to eating vegetables, which is unusual for me. I had eggplant in the fridge so I cubed it and sauteed it with the other veggies. I didn't have cinnamon...