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Pork Chops with Tomato Gravy and Squash

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.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    2 tsps cornstarch
    •    3/4 tsp garlic powder
    •    2 green onions, sliced
    •    1 tsp kosher salt, divided
    •    1/3 cup unsalted chicken stock
    •    2 tbsps unsalted butter, divided
    •    1 cup lower-sodium tomato juice, divided
    •    3/4 tsp freshly ground black pepper, divided
    •    4 (6 ounce) bone-in center-cut loin pork chops
    •    2 tbsps chopped fresh flat-leaf parsley, 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.

This great family recipe is thanks to My Recipes at


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