Pork Vegetable Skillet Recipe

Ingredients

1-1/2 pounds boneless pork loin chops, cubed2 tablespoons olive oil, divided3 cups cubed eggplant1 medium zucchini, chopped1 medium onion, chopped1 cup fresh baby carrots, cut in half lengthwise1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup (4 ounces) sharp shredded cheddar cheese1/4 cup water1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon dried marjoramHot cooked fettuccine

Preparation

Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.

In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine.