Boneless Pork Chops With Vegetables Recipes for Easy Dinners

Boneless pork chops paired with vibrant vegetables make for a classic, comforting dish that’s as nutritious as it is delicious. Whether you’re cooking for a weeknight dinner or a special occasion, this hearty meal offers a beautiful balance of protein and garden-fresh flavors.

The tender pork chops soak up savory seasoning, while the medley of vegetables adds color, texture, and essential nutrients. This recipe is perfect for anyone who wants a wholesome, satisfying meal without spending hours in the kitchen.

Plus, it’s versatile enough to adapt with whatever fresh vegetables you have on hand.

In this post, you’ll find detailed instructions to create juicy, flavorful boneless pork chops accompanied by perfectly cooked vegetables. From the ingredients list to handy tips and serving suggestions, you’ll be equipped to make this recipe a regular favorite at your table.

Let’s dive in!

Why You’ll Love This Recipe

This recipe is a winner for many reasons. First, it’s quick and straightforward, making it ideal for busy weekdays when time is short but you still want a home-cooked meal.

The boneless pork chops cook evenly and stay juicy thanks to simple seasoning and proper cooking techniques.

The vegetable side is cooked right alongside the pork, absorbing those delicious pan juices, which means less cleanup and more flavor. This dish is also highly customizable—you can swap in your favorite seasonal veggies or adjust the spices to suit your taste.

Plus, it’s a balanced meal loaded with protein, fiber, and vitamins.

Whether you’re a seasoned cook or a beginner, this recipe’s reliable method guarantees a tasty, well-rounded dinner that everyone will enjoy.

Ingredients

• 4 boneless pork chops (about 6 ounces each, 1-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup baby carrots, halved lengthwise
• 1 small red onion, sliced into rings
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish (optional)

Equipment

• Large skillet or frying pan with lid
• Cutting board and sharp knife
• Measuring spoons
• Tongs or spatula
• Mixing bowl
• Plate for resting pork chops

Instructions

1. Prepare the pork chops: Pat the pork chops dry with paper towels. In a small bowl, combine garlic powder, smoked paprika, dried thyme, salt, and black pepper. Rub this seasoning mixture evenly over both sides of each pork chop.
2. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the pork chops. Sear each side for about 3-4 minutes until a golden crust forms.
3. Remove and rest pork chops: Transfer the pork chops to a plate and cover loosely with foil to keep warm while you cook the vegetables.
4. Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red and yellow bell peppers, zucchini, baby carrots, and red onion. Sauté for about 5 minutes until they start to soften.
5. Add garlic and balsamic vinegar: Stir in the minced garlic and cook for another minute until fragrant. Drizzle the balsamic vinegar over the vegetables and stir well to coat.
6. Return pork chops to skillet: Nestle the pork chops back among the vegetables. Reduce heat to medium-low, cover the skillet with a lid, and cook for an additional 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and vegetables are tender.
7. Rest and garnish: Remove the pork chops and vegetables to a serving platter. Let the pork chops rest for 5 minutes before slicing. Garnish with fresh parsley if desired.
8. Serve and enjoy: Serve the juicy pork chops alongside the sautéed vegetables for a wholesome meal.

Tips & Variations

For juicier pork chops, allow them to come to room temperature before cooking.

– Vegetable swaps: Feel free to use green beans, asparagus, mushrooms, or broccoli depending on what you have on hand.

– Marinate for extra flavor: Try marinating the pork chops in olive oil, lemon juice, and herbs for 30 minutes before cooking.

– Spice it up: Add a pinch of chili powder or cayenne pepper to the seasoning mix for a spicy kick.

– One-pan dinner: Use a large oven-safe skillet and finish the pork and veggies in the oven at 400°F (200°C) for 10 minutes for even cooking and caramelization.

Nutrition Facts

Serving Suggestions

This dish pairs wonderfully with a variety of sides depending on your mood and preferences. Consider serving it with a hearty grain like quinoa or brown rice to soak up the flavorful pan juices.

For lighter options, a crisp green salad or steamed asparagus would complement the savory pork and vegetables beautifully. You can also serve with warm crusty bread to enjoy every last bit of the delicious sauce.

For a cozy, complete meal, try mashed potatoes or creamy polenta alongside the pork chops and vegetables.

Conclusion

Boneless pork chops with vegetables is a timeless meal that brings together juicy protein and colorful, nutritious veggies in a simple, flavorful way. Its quick preparation and one-pan cooking method make it an ideal choice for busy cooks who don’t want to sacrifice taste or nutrition.

With just a handful of pantry staples and fresh produce, you can whip up a satisfying dinner that feels both comforting and wholesome.

Remember, the beauty of this recipe lies in its versatility—feel free to customize the vegetables or seasonings to suit your family’s tastes. If you enjoyed this recipe, you might also want to check out some delicious vegetarian options like A to Z Vegetarian Recipes for Every Meal and Occasion or explore wholesome side dishes in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

And for an easy homemade spice to add zest to your cooking, see our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy your cooking adventure and bon appétit!

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