Best 8 Pork Vegetable Skillet Recipes

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**Pork Vegetable Skillet: An Enticing Medley of Flavors and Textures**

Indulge in a delectable culinary experience with our versatile pork vegetable skillet recipes. This crowd-pleasing dish combines tender, succulent pork with an array of vibrant vegetables, creating a harmonious blend of flavors and textures. Whether you prefer a skillet bursting with classic ingredients or a skillet infused with exotic spices, our collection has something to satisfy every palate. Discover the aromatic skillet featuring tender pork, crisp bell peppers, hearty potatoes, and savory onions, or embark on a culinary adventure with our skillet brimming with succulent pork, tangy pineapple, colorful bell peppers, and a hint of chili heat. And for those who crave a taste of the orient, our skillet featuring tender pork, crisp-tender snow peas, vibrant carrots, and a delectable ginger-soy sauce will transport your taste buds to culinary heaven.

Let's cook with our recipes!

PORK & VEGGIE SAUTé



Pork & Veggie Sauté image

Sliced pork tenderloin and vegetables make a quick and flavorful skillet meal.

Provided by Land O'Lakes

Categories     Pork     Vegetable     Main Course     Skillet     Meat, poultry, and seafood

Yield 4 servings

Number Of Ingredients 6

1 pound boneless pork tenderloin
2 tablespoons Land O Lakes® Butter
3 cups sliced fresh vegetables
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
Hot cooked rice, if desired

Steps:

  • Slice pork tenderloin in half lengthwise; then slice crosswise into 1/4-inch thick slices.
  • Melt butter in 12-inch skillet over medium-high heat until sizzling. Add pork; sauté 4-5 minutes or until pork is browned and cooked through.
  • Add vegetables, garlic and salt; sauté 4-5 minutes or until vegetables are crisply tender.
  • Serve over rice, if desired.

Nutrition Facts : Calories 290 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 270 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Sugar grams, Protein 27 grams

SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE



Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

1 cup radishes, cut in half through the stem
1/2 cup shelled English peas
1/2 cup snow peas
2 bone-in pork chops (8 to 10 ounces each), brought to room temperature
2 teaspoons ground coriander
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
4 cloves garlic, smashed
3 sprigs fresh tarragon
5 tablespoons unsalted butter
1/3 cup finely chopped leeks
1/2 cup white wine
1 cup chicken stock
1 tablespoon whole-grain mustard
2 tablespoons champagne vinegar
2 tablespoons chopped fresh dill

Steps:

  • Preheat the oven to 200 degrees F.
  • Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
  • Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
  • Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
  • Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
  • Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
  • Serve the vegetables and sauce with the pork and garnish with dill.

SKILLET PORK STEAKS WITH VEGETABLES



Skillet Pork Steaks with Vegetables image

As I was creating this recipe it brought back memories of my childhood. Pork was a staple in our household because we raised hogs. Mama always made Smothered Pork Steaks or Chops using what ever ingredients she had at the time, using vegetables from our garden. They were so tasty & tender. I tried to recreate those memories in this dish. I believe I would have made mama proud. I served them over rice. I elevated the colors with a variety of colored peppers for eye appeal. I used seeded Jalapeno Peppers. The steaks was a wonderful creation for me of what mama made for us when I was a kid.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Pork

Number Of Ingredients 12

6-8 - lean boneless pork steaks
8 ounce(s) sliced canned mushrooms
1 large green bell pepper chopped
6-8 - mini peppers chopped assorted colors
1 large onion, sliced
10 ounce(s) carrots, shredded
1/2 cup(s) all purpoe flour
2 tablespoon(s) canola or olive oil, more if needed
1 1/2-2 tablespoon(s) steak seasoning or spices of choice
2 can(s) cream chicke soup undiluted
1 can(s) cream of mushroom soup
3 medium jalapeno peppers, seed & chopped

Steps:

  • The main ingredient to this great recipe is Boneless Lean Pork Steaks seasoned just right.
  • These are the main vegetables for this dish.
  • Combine spices with flour, & season steaks liberally on both sides. I used my own personal spice blend plus extra granulated garlic & onion with Paprika for browning.
  • Add oil to a large skillet, and heat over medium high heat, then add the seasoned steaks, and cook until browned the turning to other side, and remove from skillet to a large platter, and repeat until all the steaks are browned. NOTE: STEAKS NEED NOT BE FULLY COOKED AT THIS POINT, JUST BROWNED FOR THEY WILL CONTINUE TO COOK WHEN VEGGIES ARE ADDED.
  • Return steaks to skillet, then add in all of the chopped veggies and canned sliced mushrooms.
  • Top the vegetables with the undiluted cans of soup. My husband marveled at how the flavors of this dish came together, and loved all of the vegetables.
  • Cover with a tight fitting lid. Reduce the heat to very low, and allow steaks to continue cooking, stirring occasionally to prevent steaks from sticking to bottom of skillet. Cook at least 45 minutes to an hour, or as desired to assure steaks are tender. Serve over cooked rice, noodles or potatoes.

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE



Pork With Fried Rice and Vegetable Casserole image

Bites of pork with rice and vegetables. It takes a while, but it is truly delicious! We buy any cut of pork when on sale and freeze it, this is a way that we can cook it where it is delicious and (sorta) healthy too. I love this because it is so easy to reheat and eat and the kids will eat every bite. Serve with extra soy sauce.

Provided by Kymmie

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 pound bacon
1 ¾ cups water
1 ½ cups white rice
2 eggs, beaten
2 tablespoons water
⅓ cup green onions, chopped
1 pound boneless pork chops, cut into bite-size pieces
3 tablespoons soy sauce
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
  • Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
  • Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
  • Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
  • Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 26.9 g, Cholesterol 57.5 mg, Fat 9 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 2.9 g, Sodium 699 mg, Sugar 1.5 g

PORK CHOP SKILLET DINNER



Pork Chop Skillet Dinner image

This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4 cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
  • Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg

EASY PORK SKILLET



Easy Pork Skillet image

Enjoy the flavors of pork, ramen noodles and fresh veggies in this done-in-a-flash stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

Steps:

  • Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
  • Add pork; stir-fry about 5 minutes or until pork is no longer pink.
  • Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Nutrition Facts : Calories 345, Carbohydrate 30 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 980 mg

SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.

Provided by Dan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h15m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

Steps:

  • Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
  • Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
  • Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g

PORK AND VEGGIE STIR-FRY



Pork and Veggie Stir-Fry image

This is a quick and easy pork and veggie stir-fry.

Provided by Sammie

Categories     Pork Stir-Fry

Time 45m

Yield 6

Number Of Ingredients 18

3 tablespoons vegetable oil, divided
3 cups small cauliflower florets
2 medium carrots, julienned
1 ½ cups frozen corn, thawed
½ cup frozen peas, thawed
1 pound boneless pork chops, cut into stir-fry strips
2 stalks green onions, thin sliced
2 cloves garlic, minced
¾ teaspoon ground ginger
½ teaspoon chili powder
1 cup water
¼ cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
2 tablespoons cold water
4 teaspoons cornstarch
¼ cup salted peanuts
3 cups hot cooked rice

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
  • Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
  • Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
  • Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
  • Serve over rice.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g

Tips:

  • Prep your ingredients in advance: Cut your vegetables, slice your meat, and measure out your seasonings before you start cooking. This will help you save time and ensure that your dish is evenly cooked.
  • Use a large skillet: A large skillet will allow you to cook all of your ingredients in one pan, making cleanup a breeze.
  • Don't overcrowd the skillet: If you overcrowd the skillet, your ingredients will not cook evenly. Cook your ingredients in batches if necessary.
  • Season your dish to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.
  • Serve immediately: Pork and vegetable skillet is best served immediately. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Pork and vegetable skillet is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and healthy dish that the whole family will enjoy.

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