My Bone-In Pork Chop with Stewed Tomatoes, Zucchini, and Squash Recipe

Today, I’m bringing you a recipe that combines hearty, flavorful bone-in pork chops with the fresh, vibrant taste of stewed tomatoes, zucchini, and squash. This dish is a perfect blend of protein and vegetables, making it a wholesome and satisfying meal that’s perfect for any occasion.

This dish is all about simplicity and letting the natural flavors of the ingredients shine. The pork chops are seasoned and seared to perfection, while the stewed tomatoes, zucchini, and squash create a beautiful, aromatic sauce that ties everything together.

Ingredients:

Here’s what you’ll need to create this comforting meal:

For the Pork Chops:

  • 4 bone-in pork chops (about 1-inch thick)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme or rosemary (optional, for extra flavor)

For the Stewed Tomatoes, Zucchini, and Squash:

  • 2 medium zucchinis, sliced into rounds
  • 2 medium yellow squash, sliced into rounds
  • 1 can (14.5 oz) diced tomatoes (preferably fire-roasted for extra flavor)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions:

  1. Prepare the Pork Chops:
    Start by seasoning the pork chops generously with salt, pepper, garlic powder, and paprika on both sides. Let them sit at room temperature for about 15 minutes to allow the flavors to meld.
  2. Sear the Pork Chops:
    Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for about 3-4 minutes on each side until they develop a golden-brown crust. For extra flavor, add the minced garlic and fresh thyme or rosemary to the pan as the chops cook. Once seared, remove the pork chops from the skillet and set them aside.
  3. Prepare the Stewed Vegetables:
    In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the sliced zucchini and squash, cooking for another 5 minutes until they start to soften.
  4. Add the Tomatoes and Herbs:
    Stir in the diced tomatoes, including their juice, along with the dried basil and oregano. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to develop and the vegetables to become tender.
  5. Combine and Simmer:
    Nestle the seared pork chops back into the skillet, spooning some of the tomato and vegetable mixture over the top of each chop. Lower the heat, cover the skillet, and let everything simmer together for an additional 10-15 minutes, or until the pork chops are fully cooked and the vegetables are tender. The internal temperature of the pork should reach 145°F (63°C).
  6. Garnish and Serve:
    Once everything is cooked to perfection, garnish with fresh parsley or basil for a pop of color and freshness. Serve the pork chops alongside the stewed tomatoes, zucchini, and squash, making sure to spoon plenty of that delicious sauce over everything.
  7. Enjoy!
    This dish is best enjoyed with a side of crusty bread or over a bed of rice, which will soak up all those wonderful juices. The tender pork chops and the medley of stewed vegetables create a hearty, flavorful meal that’s sure to satisfy.

This recipe is a perfect example of how simple, fresh ingredients can come together to create something truly special. Whether you’re cooking for a family dinner or looking to impress guests, this bone-in pork chop dish is sure to be a hit.

Until next time, happy cooking from Accra.