Looking to switch up your dinner routine? My gluten free / dairy free skillet Italian Pork Chops are loaded with fresh vegetables and made in a half hours time.
Rinse and pat dry the pork chops. Season liberally, with salt and pepper on both sides. Set to the side.
Heat a skillet with olive oil. Cook the pork chops on medium heat for 5 minutes, the flip and cook an additional 5 minutes.
Flip the pork chops again and add in the diced tomatoes, bell peppers, and mushrooms. Mix well and add in the herbs de Provence and red pepper flakes.
Place a lid on the skillet and cook for an additional 10 minutes until the vegetables begin to soften and the pork chops have at least reached an internal temperature of 145°F.
Sprinkle the fresh parsley on top. Then divide pork chops between 4 plates. Scoop vegetable sauce on top of each pork chop and enjoy immediately.
Notes
Pork Chops - I personally like to use thick cut pork chops. You can use whatever type of pork chops you'd like and/or have on hand. Just be cautious that they might cook quicker then the recipe has stated.
Tomatoes - If you prefer to use fresh tomatoes, you can use 3-4 tomatoes, chop and place in the skillet as you would for the canned tomatoes.
Pork Temperature - USDA has changed the safe temperature to cook pork a few years back. I still prefer my pork at 165 degrees Fahrenheit; however, it is now safe to cook pork to only 145°F.