Pork Chops with Tomato Gravy and Squash

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Pork Chops with Tomato Gravy and SquashRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

So simple to prepare, the gravy is a fantastic recipe to keep on hand for a variety of other proteins. Try it with poached eggs or chicken.

Serves 4 (serving size: 1 pork chop, 1/3 cup sauce, and 3/4 cup squash)


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4 (6-ounce) bone-in center-cut loin pork chops
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 cup lower-sodium tomato juice, divided
2 teaspoons cornstarch
1/3 cup unsalted chicken stock
3/4 teaspoon garlic powder
2 green onions, sliced
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons unsalted butter, divided
1 pound yellow squash, cut into 1/4-inch-thick slices


1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a skillet over medium-high. Add pork; cook 5 minutes on each side. Remove from pan.

2. Combine 1/2 cup tomato juice and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 1/2 cup tomato juice, stock, garlic powder, and onions to pan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove pan from heat. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon parsley, and 1 tablespoon butter.

3. Heat remaining 1 tablespoon butter in a skillet over high heat until foamy. Add squash; cook 5 minutes, stirring occasionally. Stir in remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon parsley. Serve pork with sauce and squash.

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Created date

July 2015

Nutritional Information

Calories 269
Fat 15.4 g
Satfat 5.9 g
Monofat 6.1 g
Polyfat 1.4 g
Protein 24 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 82 mg
Iron 2 mg
Sodium 590 mg
Calcium 57 mg