A delightful pork and vegetable skillet dish, perfect for a quick and flavorful dinner.
Heat a drizzle of oil in a dutch oven over medium heat.
Ensure the skillet is hot before adding the pork to achieve a good sear.
Sear the pork chops for about 5 minutes on each side until browned. Remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary.
In the same skillet, sauté the celery, bell pepper, onion, and mushrooms for 3 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Return the pork chops to the skillet and add the diced tomatoes, garlic powder, basil, oregano, salt, and pepper. Stir to combine.
Ensure the pork is nestled among the vegetables for even cooking.
Cover the skillet and simmer on low heat for 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely; add a splash of water if needed.
Uncover the skillet, sprinkle mozzarella cheese over the top, and cook for an additional 2 minutes until melted.
For a golden top, place the skillet under a broiler for a minute.
Serve hot, garnished with a sprinkle of parmesan cheese.
Pair with a fresh salad or crusty bread for a complete meal.
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