Zucchini Pork Chop Supper Recipes

ZUCCHINI PORK DINNER

Steps:

• In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

SKILLET PORK CHOPS WITH ZUCCHINI

Steps:

• In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

PORK CHOPS WITH ZUCCHINI DRESSING

Steps:

• In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes, egg white, parsley and poultry seasoning. Stir in celery mixture. Cover and refrigerate., Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325° for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

PORK CHOP SUPPER

Steps:

• Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper. , Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 145°.

SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI

Steps:

• In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
• Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.