Posted on June 14, 2018 at 3:41 PM by IWLS Dietitians
- 4 boneless pork chops
- Freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound zucchini, sliced
- 1 pound summer squash, sliced
- ¼ teaspoon kosher salt
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 16 ounces salsa (~2 cups)
- ¼ cup coarsely chopped fresh cilantro
- Pat the pork chops completely dry with paper towels, then generously season all over with salt and pepper. Heat 1 tablespoon of the oil in a 10-inch cast iron skillet or frying pan over high heat until shimmering. Add the pork chops and sear until golden brown, 2 to 3 minutes on each side (the pork chops will not be cooked through). Transfer to a plate.
- Reduce the heat to low, and add the remaining 1 tablespoon oil to the skillet. Add the zucchini and squash, season with the 1/4 teaspoon of salt, and stir to combine with the oil. Cook for about 1 minute. Stir in the garlic and cook for 1 minute more. Add the balsamic vinegar and use a wooden spoon to scrape any brown bits from the bottom of the pan. Stir in the salsa.
- Return the pork chops and any accumulated juices to the pan, nestling them in the squash and partially covering the meat with vegetables and salsa. Cover and simmer until the pork chops are cooked through and register 145°F, 7 to 9 minutes more.
- Divide between plates, top with the cilantro if desired, and serve warm.