When the garden is in full swing, and the zucchini is practically jumping off the vine, you need a reliable base recipe to handle the bounty. This Pork and Zucchini Recipe with Sweet Potatoes is exactly that.
It’s a colorful, nutrient-dense, one-pan meal that I “invented” for those busy weeknights when you want something that tastes like a Sunday dinner but prepares in the time it takes to set the table.
Not the fanciest of recipes, however, this Pork and Zucchini Recipe with sweet potatoes dish should not disappoint. The simple ingredients and quick preparation time are reasons enough to give this recipe a try.
Choose lean pork, your favorite vegetables, and healthy oil for a nutritious and healthy meal.
I like to make this dish during the week for dinner. I will often make a double or triple batch and then take the leftovers for lunch throughout the week.
The Garden Connection
Zucchini from the garden is always in abundance this time of year. That is, if I manage to keep the dreaded squash bugs and squash vine borers away from the plant. My favorite zucchini to grow and eat is the variety Costata Romanesco.
This zucchini (summer squash) variety is ribbed and produces some of the the largest zucchini flowers I have seen. They are so beautiful to look at, and are also a great treat to eat themselves.
The Analytical Blueprint: Why This Works
I’m a technical cook at heart, and I like recipes that offer a high “return on investment.” By using pork bites (one-inch cubes), we maximize the surface area for a perfect golden-brown sear while keeping the cook time under 20 minutes. The sweet potatoes provide a hearty starch that balances the brightness of the zucchini and the acidity of the tomatoes.
The “Starting Lineup” of Ingredients
This dish relies on a simple, systematic foundation. I always recommend having these staples in your back pocket:
- The Protein: 2 boneless pork chops, cut into 1-inch cubes.
- The Garden Foundation: 1 medium zucchini (I prefer the ribbed Costata Romanesco variety) and 2 medium sweet potatoes.
- The Aromatics: Sliced garlic and onions sautéed in high-quality extra virgin olive oil.
- The Finishing Touch: 1 can of diced tomatoes to bring the moisture and “sauce” to the skillet.
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NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Pork and Zucchini Recipe
Searing the Pork Bites:
- In a large skillet, bring your olive oil to a high heat. You’re looking for that specific, aggressive sizzle when the meat hits the pan.
- Sauté the pork bites for about 5 minutes until they are golden on all sides. Once they’re browned, remove them from the pan; this ensures the meat stays tender while we work on the vegetables.
Sautéing the Vegetables:
- Return the skillet to high heat. Add your garlic and onions, stirring for 3 minutes. The smell of garlic hitting hot oil always takes me back to my mom’s kitchen.
- Next, add the zucchini and cubed sweet potatoes. Season with salt and ground black pepper, and sauté for 5 minutes.
Bringing the Invention Together:
- Add the pork back into the skillet along with the diced tomatoes (and their liquid). The liquid will deglaze the pan, picking up all the savory “browned bits” from the bottom. Simmer for about 5 minutes, or until your sweet potatoes are tender to the touch.
How to Serve Pork and Zucchini Recipe:
- Serve the pork and zucchini recipe as the main entre with a side salad, or over pasta, quinoa, buckwheat, or brown rice.
Expand Your Starting Lineup: Recommended Recipes
If you enjoyed this systematic approach to dinner, try these other “inventions” from the blog:
- Healthy Asparagus and Beans Recipe – A vegetarian twist on garden veggies that’s high in protein and flavor.
- Chicken with Green Beans (35-Minute Meal) – Another reliable blueprint for quick weeknight cooking using fresh garden greens.
- Healthy Recipes with Chopped Pork – A collection of ideas for when you want to “clean out the fridge” using pork as your base.
- How to Prepare Green Bean and Potato Salad – A classic Italian-American side dish that invokes that sense of nostalgia.
- The Ultimate Ingredient Swap Guide – My free guide to pivoting any recipe when you’re missing an ingredient.
The Recipe
Pork and Zucchini Recipe with Sweet Potatoes
Ingredients
- 2 boneless pork chops cut into 1 inch cubes
- 2 medium sweet potatoes cut into cubes
- 1 medium zucchini sliced
- 1 can diced tomatoes 15-16oz
- 3 cloves garlic sliced
- 1 medium onion sliced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
Preparing the Pork Bites:
- In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the pork bites and sauté on all sides for 5 minutes.
- Remove from the skillet and set aside to drain.
Preparing the Zucchini and Sweet Potatoes:
- Return the skillet to high heat. Next, add in the garlic and onions and sauté for 3 minutes, mixing occasionally.
- Next, add in the zucchini, sweet potatoes, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing the Recipe Together:
- Next, add the pork back into the skillet and add the diced tomatoes (with liquid).
- Bring to a simmer and cook for 5 minutes, mixing occasionally, or until the sweet potatoes are tender.
To Serve:
- Serve the pork and zucchini recipe as the main entre with a side salad, or over pasta, quinoa, buckwheat, or brown rice.
Invent Your Recipe
Nutrition
Invent Your Recipe:
In this recipe, pork and zucchini recipe, I am using sweet potatoes. If you do not want to use sweet potatoes, you could also use carrots, red potatoes, beets, or turnips. If using beets, I would recommend boiling them for about 5 minutes before adding then to the recipe. It will make them softer and easier to chop and sauté.
Instead of zucchini, you could use another vegetable, such as Swiss chard, kale, escarole, spinach, green beans, broccoli, asparagus, or eggplant, among others. I have used green beans, broccoli, and asparagus before, so I know those substitutes work well. For the green beans and broccoli, you could even use them frozen.
Instead of a can of diced tomatoes in this pork and zucchini recipe, you could use cherry tomatoes, chopped plum tomatoes, sun dried tomatoes, or roasted red peppers. The sun dried tomatoes and roasted red peppers would change the taste of the dish the most, so I would only recommend those if you know you like those flavors.
If you like pork chop and zucchini recipes check out another one of our featured pork recipes at this link.
For even more ideas check out our Pinterest page…
