Ingredients
- 3 tablespoons flour
- 12 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 1 12 lbs pork chops
- boneless
- cut into 3/4-inch cubes
- 2 tablespoons olive oil
- divided
- 12 onion
- medium
- chopped
- 2 stalks celery
- thinly sliced
- 1 green bell pepper
- chopped
- 1 tablespoon garlic
- chopped
- 1 zucchini
- medium
- halved lengthwise
- cut into 1/2-inch slices
- 1 cup canned tomato
- diced
- 14 12 ounces canned low sodium chicken broth
- 1 tablespoon fresh basil
- torn
- 2 teaspoons fresh oregano
- chopped
- salt
- pepper
Instructions
- Combine bake mix, salt and pepper in a plastic bag.
- Add pork pieces and shake to coat.
- Set aside.
- Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium-high heat.
- Add onion, celery and green pepper.
- Saute for 5 minutes, until vegetables are softened.
- Add garlic and saute for another 30 seconds.
- Transfer vegetables to a bowl and set aside.
- Wipe down pot.
- Heat remaining oil over medium-high heat.
- Saute pork on all sides, until golden brown, about 5 minutes.
- Return sauteed vegetables to pot.
- Add zucchini, tomatoes and broth and bring to a boil.
- Reduce heat and simmer 10 minutes, until pork is tender.
- Stir in basil and oregano, season with salt and pepper, and serve.
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