Pork chops and vegetables in a tangy sauce all in one skillet, a one-dish meal that works for a busy weeknight.
Author: Lucy Brewer
2teaspoonsBetter than Beefbouillon mix
1tablespoonlow-sodium soy sauce
2pork chops1-inch thick
1carrotcut into 1/2-inch slices
1/2cupfresh chopped green beans
1smallpotatopeeled and cut into 1/2-inch cubes
1/2teaspoonfreshly ground black pepper
In a large measuring cup or small bowl, stir together water, Better than Beef, soy sauce, garlic powder, onion powder, and paprika. Set aside.
Heat olive oil on medium-high in a large skillet and add pork chops. Brown well on both sides, then turn heat down to medium. Add carrot, green beans, and potato. Sprinkle basil, salt and pepper over vegetables.
Pour sauce over vegetables and pork chops and bring to a boil. Reduce heat to medium-low and simmer 45 minutes or until pork chops are cooked through and vegetables are tender.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.