High Protein
High Protein Skillet Pork Chops and Veggies is a solid, low-effort dinner when you just want something filling and balanced.
To make this meal, you’ll need pork chops, potatoes, cabbage, carrots, tomato, garlic, and a few pantry spices.
It all cooks in one skillet and comes together in about 40 minutes, so it’s an easy dinner option when your energy is low but you still want something hearty.
A large skillet is all you need to make this dinner.
Why You’ll Love This High Protein Skillet Pork Chops and Veggies
One-Pan Meal
Everything cooks in the same skillet, which makes cleanup easier.
High Protein
The pork chops deliver over 50g of protein per serving.
Balanced Ingredients
You get a mix of lean meat and vegetables without extra fuss.
Weeknight Friendly
This whole meal is ready in under 45 minutes, start to finish.
Ingredient Substitutions
Pork Chops
You can use boneless pork chops if that’s what you have, but reduce the cook time slightly.
Green Cabbage
Swap with napa cabbage or even thinly sliced Brussels sprouts.
Tomato
Canned diced tomato can work in place of fresh if needed.
Thyme
Use Italian seasoning or dried rosemary if you’re out of thyme.
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High Protein Skillet Pork Chops and Veggies
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 2 bone-in pork chops about 1 inch thick
- 2 tablespoon olive oil divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- 2 medium yellow potato peeled and diced
- 1 cup green cabbage thinly sliced
- ½ cup shredded carrots
- 1 small tomato chopped
- 1 clove garlic minced
- ¼ teaspoon dried thyme or ½ teaspoon fresh thyme leaves
Instructions
- Pat the pork chops dry with paper towels.
- Season both sides with salt, black pepper, and paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Place the pork chops in the skillet and cook for 4 to 5 minutes per side until golden brown and cooked through.
- Remove the pork chops from the skillet and cover loosely to keep warm.
- Lower the heat to medium and add the remaining olive oil to the skillet.
- Add the diced potatoes and cook for 8 to 10 minutes, stirring occasionally, until they are tender and lightly browned.
- Add the cabbage, shredded carrots, and chopped tomato. Stir and cook for 5 minutes until the vegetables begin to soften.
- Add the minced garlic and thyme. Stir and cook for 30 seconds until fragrant.
- Season the vegetables with salt and pepper to taste.
- Return the pork chops to the skillet briefly to rewarm or serve them alongside the vegetables.
Notes
Tips and Tricks
Don’t Overcrowd the Skillet – Let the pork chops sear without moving them too much so you get a golden crust. Dice Potatoes Small – Cut potatoes into small, even pieces so they cook in the time listed. Use Tongs for Pork Chops – This helps keep the sear intact when flipping.Storing and Reheating
Reheat on Stovetop – Place a serving in a skillet with a splash of water or broth. Heat over medium until warmed through. Storing – Store leftovers in an airtight container in the fridge for up to 3 days.Nutrition
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