The only thing better than having fast-cooking pork chops in my midweek meal plan is when they're extra juicy from simmering in salsa, and the whole dinner hits the table in a single skillet. If you are a fan of saucy foods, be prepared to swoon over these pork chops. They're cooked on the stovetop in a chunky salsa that's punched up with a splash of balsamic, so each bite has just the right balance of sweet, spicy, and tangy.
One-Skillet Salsa Pork Chops: Watch the Video
Salsa Keeps It Juicy; One Skillet Keeps It Simple
Like many of the best one-pan dinners, this one starts with a manageable list of ingredients, hits the table in no time, and finishes with the promise of any easy cleanup.
The salsa not only brings a punch of flavor to your plate, but it also makes these pork chops irresistibly juicy. After they're seared in the skillet, the chops are slowly simmered in a mix of salsa and summer squash. Keep your meal mild with a basic tomato salsa, spice things up with some extra heat, or opt for a twist with salsa verde or even a fruity salsa. Any type of salsa will work, so go ahead and pick your favorite.
One-Skillet Salsa Pork Chops
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
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. Add the balsamic vinegar and use a wooden spoon to scrape any brown bits from the bottom of the pan. Stir in the salsa.
Return the pork chops and any accumulated juices to the pan, nestling them in the squash and partially covering the meat with vegetables and salsa. Cover and simmer until the pork chops are cooked through and register 145°F, 7 to 9 minutes more. Divide between plates, top with the cilantro, and serve warm.
- Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.