Pork Chops with Tomato Gravy and Squash

This is so simple to prepare, and the gravy is a fantastic recipe to keep on hand for other proteins, such as poached eggs or chicken.



  • 4 6-ounce bone-in center-cut loin pork chops
  • 1 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 1 tbsp EVOO
  • 1 cup lower-sodium tomato juice, divided
  • 2 tsp cornstarch
  • 1/3 cup unsalted chicken stock
  • 3/4 tsp garlic powder
  • 2 green onions, sliced
  • 2 tbsp chopped fresh flat-leaf parsley, divided
  • 2 tbsp unsalted butter, divided
  • 1 pound yellow squash, cut into 1/4-inch-thick slices


  1. Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper. Heat oil in a skillet over medium-high. Add pork; cook 5 minutes o 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 tsp salt, 1/4 tsp pepper, 1 tbsp parsley, and 1 tbsp butter.
  3. Heat remaining 1 tbsp butter in a skillet over high heat until foamy. Add squash; cook 5 minutes, stirring occasionally. Stir in remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and remaining 1 tbsp parsley. Serve pork with sauce and squash. Serves 4 (serving size: 1 pork chop, 1/3 cup sauce and 3/4 cup squash).

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