Recipe Station

Here's everything you need for these spicy, savory one-skillet salsa pork chops. This recipe makes four servings, and any leftovers can be stored in the refrigerator in an airtight container for up to three days.

Ingredients to Gather

4 (4- to 6-ounce) boneless pork chops (about 3/4-inch thick)
Freshly ground black pepper
2 tablespoons olive oil, divided
1 pound zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
1 pound summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
1/4 teaspoon kosher salt, plus more for seasoning
2 cloves garlic, minced
1 tablespoon balsamic vinegar
16 ounces salsa (about 2 cups)
1/4 cup coarsely chopped fresh cilantro

Directions to Follow

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.

After this, add the balsamic vinegar, using a wooden spoon to scrape the bottom of the pan, and then add the salsa and stir. Take the pork chops and any juices that have accumulated and added them back to the pan, placing them inside the squash and using the vegetables and salsa to partially cover the meat. Cover and simmer for about 7 to 9 minutes, or until they're completely cooked and reach a temperature of 145 degrees Fahrenheit. When the mixture is done, divide it between the plates and then top with the cilantro and serve.

Wow! Who knew something so fancy could be cooked in a single skillet? This is one of our go-to dinner recipes when we don't have a lot of time to effort to spend. It really jazzes up even the most ordinary dinner!

Article Source: The Kitchn