Pork Loin Chop with Vegetables

Dinner ready using only 1 pot.



Click here to see the recipe in Portuguese


servings: 4 servings

time: 30 minutes



4 to 8 pork loin chops (thin cut and no fat)

1 tbs. Oil (canola or olive)

salt and Tabasco pepper to taste

1 teaspoon fresh thyme

juice of 1 lemon (divided)

2 mashed garlic cloves

½ thinly sliced onion

½ cup dry white wine

1 yellow zucchini

2 cups thinly sliced collard greens (or kale)

1 cup thinly sliced red/purple cabbage



1 – Season the meat with salt, pepper, thyme, garlic and ½ lemon juice. Let it sit for 10 minutes.

2 – In a large sauté pan, heat the oil and add the meat. In high heat, cook for 3 minutes, turn and cook for 3 more minutes, so that both sides are golden/brown.

3 – Add onions and stir.

4 – When onions start to turn golden, bring the heat to medium-high, stir, and put wine and zucchini. Let it cook for 4 minutes.

5 – Add collard greens and cabbage, mixing well, and cook until vegetables are soft (but not mushy).

6 – Taste to check the salt and pour the other half of the lemon juice.


Tips and Options:

  • After turning the heat off, add chopped scallions or parsley.
  • To give a special taste to the dish, add 5 minced capers to the seasoning.
  • This recipe is already a complete meal, but you can also serve with rice or mashed potatoes as side dishes.
  • White wine is optional.


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