One-Skillet Salsa Pork Chops

Name: One-Skillet Salsa Pork Chops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 4 to 6 ounce pieces Boneless pork chops; Freshly ground black pepper; 2 tbsp Olive oil, divided; 1 lb Zucchini, halved lengthwise and cut into 1/2-inch-thick pieces; 1 lb Summer squash, halved lengthwise and cut into 1/2-inch-thick pieces; ¼ tsp Kosher salt; 2 clove Garlic cloves, minced; 1 tbsp Balsamic vinegar; 16 oz Salsa; ¼ cup Fresh cilantro, coarsely chopped

Recipe GLPR2ee50936bf6448

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Mexican

Main Course

40 min

225 cal

Servings: 6

Stovetop

SNAP eligible

Tender boneless pork chops seared until golden and topped with a vibrant salsa sauce, cooked together with zucchini and summer squash in a single skillet. The combination of fresh vegetables, garlic, and salsa creates a quick, satisfying one-pan meal that is naturally gluten-free and dairy-free.

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Ingredients

4 4 to 6 ounce pieces Boneless pork chops

Freshly ground black pepper

2 tbsp Olive oil, divided

1 lb Zucchini, halved lengthwise and cut into 1/2-inch-thick pieces

1 lb Summer squash, halved lengthwise and cut into 1/2-inch-thick pieces

¼ tsp Kosher salt

2 clove Garlic cloves, minced

1 tbsp Balsamic vinegar

16 oz Salsa

¼ cup Fresh cilantro, coarsely chopped

Directions

Pat the pork chops dry with paper towels and season generously on both sides with black pepper and additional kosher salt.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Place the pork chops in the skillet and sear for 4 to 5 minutes per side, until the internal temperature reaches 145°F and the exterior is golden brown. Transfer the chops to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the zucchini and summer squash pieces, season with the 1/4 teaspoon of kosher salt, and cook for 3 to 4 minutes, stirring occasionally, until the vegetables just begin to soften.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
Pour the balsamic vinegar into the skillet and stir to deglaze, scraping up any browned bits from the bottom.
Add the salsa to the skillet and stir well to combine with the vegetables.
Return the pork chops to the skillet, nestling them into the vegetables and salsa. Reduce heat to medium and simmer for 3 to 5 minutes, until the pork is heated through and the vegetables are tender.
Remove from heat and garnish generously with fresh cilantro. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Pork chops and summer squash are reliable finds at any Charlotte grocer—Harris Teeter, Walmart, Food Lion, and Kroger all stock them year-round, and this recipe requires no specialty stops. At roughly $2.50 to $3.50 per serving (depending on pork price and whether you use store-brand salsa), it's a solid mid-week option. The stated 40 minutes is honest if you move quickly through chopping; slower cooks should budget 50 minutes total. This is a genuine one-pan meal that reheats decently and feeds a family of six without fussiness, though it's a straightforward stovetop braise rather than something that holds drama on the plate—cilantro sprinkled at the end is your seasoning anchor here.