Pork And Zucchini Skillet
|Olive oil/Vegetable oil||3 Tablespoon|
|Pork sirloin chops/Boned fresh ham steak||3⁄4 Pound, cut into 1/2-inch cube|
|Yellow onion||1 Large, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Canned tomato juice||12 Ounce (1 Can)|
|Black pepper||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Dried oregano||1 Teaspoon, crumbled|
|Zucchini||1 Pound, cut into 1/2-inch slices (3 Medium Sized)|
1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork cubes and cook, uncovered, tossing frequently, for 5 minutes, or until browned.
2. Lower the heat to moderate, add the onion and garlic, and cook, uncovered, for 5 more minutes, or until the onion is soft.
3. Add the tomato juice, salt, pepper, rosemary, and oregano. Simmer, uncovered, for 5 minutes, stirring once or twice.
4. Add the zucchini, and cook uncovered, for 5 minutes, or until the zucchini is crisp-tender, the juice has thickened, and the pork is well done.