Pork Chops With Vegetables Recipe

Name: Pork Chops With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 4 pork chops; 1 onion small, thinly sliced; 1 carrot peeled and cut into 5-mm.-thick slices; 2 tomatoes ripe; 1 cup water; 1 tablespoon chicken bouillon powder; 1 tablespoon worcestershire sauce; 1/4 cup frozen peas; 1 poblano chili roasted, seeded, and in strips

Servings: persons

1 tablespoon cooking oil
4 pork chops
1 onion small, thinly sliced
1 carrot peeled and cut into 5-mm.-thick slices
2 tomatoes ripe
1 cup water
1 tablespoon chicken bouillon powder
1 tablespoon worcestershire sauce
1/4 cup frozen peas
1 poblano chili roasted, seeded, and in strips

1
Heat the oil in a large skillet. Add the pork chops and onion. Turn the pork chops over to cook on both sides.
2
Once golden brown, add the carrot and cook for 1 minute.
3
Crush the tomatoes, adding the water, bouillon powder, and Worcestershire sauce. Add to the saucepan, cover, and let it simmer for 40 minutes.
4
Stir occasionally, turning the pork chops over. Uncover, add the frozen peas and chili strips, and cook for another 5 minutes. Leave uncovered to reduce the liquids.
5
Serve immediately, with rice or tortillas.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon cooking oil, 4 pork chops, 1 onion small, thinly sliced, 1 carrot peeled and cut into 5-mm.-thick slices, and more.

Yes, Pork Chops With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops With Vegetables

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