Italian Pork Chops and Vegetables

Pork chops were next in line for the meat rotation.  As usual, I got busy doing other things and did not have time to really think of what to make for dinner, other than we were having pork chops for dinner.  So I had to think of something quick and easy, and of course, delicious as well.  No problem.  I had a ton of vegetables on hand, like I always do, so I made them in a simple Italian style, then served them over orzo and the pork chops.  Italian cooking, like Spanish and Mediterranean cooking, emphasizes using lots of fresh, hearty vegetables; a philosophy I whole heartedly subscribe to.  Not only is it a very tasty way of cooking, but it is also very healthy.

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Italian Pork Chops and Vegetables

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1-1 1/2 lbs pork chops

2 TBSP garlic – divided – 1 TBSP for the marinade and 1 TBSP for the vegetables

2 tsp basil – divided – 1 tsp for the marinade and 1 tsp for the vegetables

2 tsp oregano – divided – 1 tsp for the marinade and 1 tsp for the vegetables

2 tsp thyme – divided – 1 tsp for the marinade and 1 tsp for the vegetables

2 tsp marjoram – divided – 1 tsp for the marinade and 1 tsp for the vegetables

1 tsp red pepper flakes, or to taste

salt & pepper to taste

1/3 cup olive oil

2-3 TBSP balsamic vinegar

1 1/2 cups tomatoes, diced medium

1 zucchini, sliced

1/4 red onion, sliced

1-1 1/2 cups mushrooms, sliced

1 1/2 cups chicken broth

 

First, make the marinade with olive oil, balsamic vinegar, garlic, and herbs.  Let the pork marinate for at least 1 hour before cooking.  I grilled the pork chops, but you can cook them however you like.

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While the pork chops are marinating, saute all the vegetables and garlic, except for the tomatoes, in olive oil.  I added extra herbs and salt and pepper as needed as they were cooking.  Cook for about 5-7 minutes.

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Add the chicken broth and bring to a boil.

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Reduce the heat to a simmer and add the tomatoes to the mixture.  Let everything simmer for about 10 minutes, stirring frequently.

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Once the sauce is ready, top it over your favorite pasta, then add the pork chops, and top again with more vegetables.  I used orzo this time because I wanted a lighter dish.  !Mangia!

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This is a light meal that is full of flavor.  It’s a perfect choice for dinning al fresco along with some warmed ciabiatta and a glass or two of vino.  Red or white will do just fine.

Stay safe and stay well Everyone.  ‘Til next time.

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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