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Pork stewed with vegetables in a frying pan

Skillet Pork Stewed with Vegetables

The tastiest family dinner from simple ingredients! Skillet pork stewed with vegetables is a great dish any time of year. It's easy to make and nearly impossible to ruin — so if you're just learning to cook, this is a perfect recipe to start with!

Maria

Recipe author

Pork stewed with vegetables in a frying pan

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Composition / ingredients

Servings:

Pork (boneless)

400

Water

180

Tomatoes

Zucchini

Bell pepper

Carrots

Garlic

Parsley (small bunch)

Cilantro (small bunch)

Vegetable oil

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 53 % 9 g

Carbohydrates 18 % 3 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you stew pork with vegetables in a skillet? The recipe is very simple, even with a long ingredient list. Start by gathering everything you need. Beyond the vegetables listed here, feel free to add whatever you like — eggplant, pattypan squash, potatoes, onion, or regular zucchini in place of the summer squash. Use any vegetable oil.
Step 2:

Rinse the pork, pat it dry, and cut it into medium pieces. I'm using pork tenderloin, but any boneless cut works.
Step 3:

Wash and dry all the vegetables. Cut the zucchini into quarter-rounds. If it's young with tender skin, you don't need to peel it — just scrub it well with a brush.
Step 4:

Peel the carrot and cut it into quarter-rounds.
Step 5:

Seed the bell pepper and cut it into medium dice or strips. Use any color you like, or swap in a regular sweet pepper — the kind you'd use for stuffing.
Step 6:

Halve the tomatoes and grate the flesh on the fine holes of a box grater, leaving the skin behind. You can also peel them first and purée the flesh in a blender, or just use store-bought crushed tomatoes.
Step 7:

Finely chop the garlic with a knife.
Step 8:

Wash the herbs, dry them, and chop them finely. I'm using parsley and cilantro, but feel free to swap in or add other herbs to taste.
Step 9:

Heat the vegetable oil over high heat in a deep, heavy-bottomed skillet. Add the pork and cook, stirring, until golden, about 10 minutes. Season with salt and pepper near the end.
Step 10:

Add the carrot and garlic to the meat and cook over medium heat, stirring, for about 5 more minutes.
Step 11:

Add the bell pepper and zucchini and cook everything together for about 5 minutes more.
Step 12:

Add the grated tomatoes and bay leaf to the pan and pour in the water. Season with salt and pepper to taste and stir.
Step 13:

Bring the pork and vegetables to a boil, reduce the heat to low, and simmer everything together for about 30 minutes. The exact time depends on the size of your meat pieces, the heat of your pan, and so on — the real test is tender, juicy meat.
Step 14:

Right at the end, sprinkle everything with the chopped herbs and turn off the heat. Serve the pork right away with any side dish you like. Enjoy!

You can use any meat in place of pork here. Just keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken or turkey takes less.
Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. And when you're trying a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.