Dinner

Pork and summer vegetable stir fry is for Dinner.

Pork and summer vegetable stir fry takes 15 minutes to prepare.

Pork and summer vegetable stir fry takes 20 minutes to cook.

Pork and summer vegetable stir fry makes 4 servings.

The ingredients for Pork and summer vegetable stir fry are:

4 bonelss pork chops
1 large zucchini
1 large summer squash
3 medium red potatos
.5 cup diced onions (vidalia if possible)
1 tbsp extra light olive oil
3 leaves of fresh basil (or 1 tsp ground)
1 tsp dried rosemary
4 cloves of diced garlic (or 2 tbsp canned diced garlic)

optional ingredients:
fresh sliced mushrooms
broccoli
cabbage
canned petite diced tomatoes

Here is how you make Pork and summer vegetable stir fry:

Dice pork into 1 in. pieces. Cook in skillet sprayed with Pam until done. Set aside.While pork is cooking, slice potatos into very thin slices. A vegetable peeler works great for this. Slice zucchini, squash in half, then slice each half into 1/4 in. slices. Dice onions to desired size. Set aside. Measure oil into skillet. Warm oil over medium heat for about 1 minute. Add garlic, rosemary, thyme, and basil. Stir mixture until well blended and let cook for about 1 minute to get the spices into the oil. Add potatoes and allow to cook for 2 minutes before adding the remaining vegetables. Stir to completely cover the vegetables with the oil. Cook over medium heat until desired tenderness is reached, adding the pork the last few minutes of cooking. For a little extra flavor, add some petite diced tomatoes when pork is added. Allowing it only to heat. No need to cook the tomatoes.Makes 4-5 servings.Number of Servings: 4Recipe submitted by SparkPeople user BMORGAN1972.

The nutritional information for Pork and summer vegetable stir fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 538.1

• Total Fat: 24.6 g
• Cholesterol: 182.5 mg
• Sodium: 158.1 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.5 g
• Protein: 65.4 g

The dietary needs meet for Pork and summer vegetable stir fry is Low Carb