Pork chops with vegetables

Pork - 400-500 g
Shallots - 1 pc.
Red bell pepper - 1 pc.
Green bell pepper - 1 pc.
Yellow bell pepper - 1 pc.
Garlic - 2-3 cloves
Zucchini - ½ pc.
Onions - ½ pcs.
Red beans (canned) - 50 g
Olives - 7-8 pcs.
Vegetable oil - for frying
Salt to taste
Ground black pepper - to taste
Spices to taste

Proteins 17.9 g
Fat 11.1 g
Carbohydrates 1.9 g

Step-by-step recipe with photos of delicious pork chops with vegetables cooked in a pan.

Servings Per Container: 5 Servings.

Step-by-step instruction

Vegetable chops are a tasty, hearty dish that is easy to make at home from pork in a pan. The meat must be taken from the back or from the neck, since in these parts the pork is the softest and most juicy. Beans should be used canned or pre-boiled. Olives must be purchased pitted. Shallots in this recipe with a photo can be replaced with leek.

You need to buy multi-colored bell peppers to make the dish look bright. But, if you can't find all the colors, it's okay, the aesthetics of the dish will not suffer much.

You don't need to use a lot of oil, as the pork chops will juice during frying, and there will be enough to prevent the meat from burning. You can use a variety of spices, based on your own taste preferences.

Step 1

Cut the pork into thin pieces of equal size. Cover the meat with cling film and beat well with a kitchen hammer. Wipe each bite with salt, pepper and any spices. Place a large skillet on the stove top, add some vegetable oil and wait for the bottom to heat up.

Step 2

When the oil is hot, add the pork pieces and fry over medium heat until golden brown.

Step 3

Use tongs to turn the meat over to the other side and continue to cook over low heat until cooked through. Then take out the chops and transfer them to a plate; do not wash the pan.

Step 4

Wash all the vegetables listed in the ingredient list. Peel the onion and garlic, cut the tails from the peppers and remove the seeds from the fruits. Cut the shallots into thin rings, onions into small cubes, bell peppers and zucchini into squares, cloves of garlic into slices. Place the chopped vegetables in the skillet where the meat juices remain. Season with salt and pepper to taste, add some olives (whole) and red beans. Roast over low heat, stirring occasionally, until vegetables are tender on the outside but crisp on the inside.

Step 5

Delicious, juicy pork chops with vegetables are ready. Put the meat on a wide flat plate, place some of the fried vegetables next to it - and you can serve the dish to the table. Decorating with fresh herbs will not be superfluous. Enjoy your meal!