Vegetable Pork Skillet Dinner

Why cook up plain pork when you can add so much rich flavor with onions, garlic, mushrooms, and dried herbs? If desired, you can serve this over rice, quinoa, or sweet or white potatoes. I also think this would make a delicious burrito stuffing – just add salsa, avocado, or whatever you desire for toppings! Or eat it as is for a simple skillet dinner.

While I have to say I didn’t give this recipe a very snazzy name, the combinations of flavor are just lovely! I’ve been working on increasing my intake of vegetables, and it’s been a delicious choice as well as a healthy one.

Yes, delicious!

This simple skillet dinner is an example of how you can make a flavorful dish simply by combining a variety of vegetables and your choice of meat with a few spices and some garlic. The meat flavors the vegetables and vice versa for a more rounded flavor.

The other thing I love about skillet dinners is that they are very easy and fast to make, so they make perfect dinners for busy nights. Right now we have three evenings with soccer practice! Yup, it’s a busy time! To see why I am making vegetables a priority right now, read my post. Why We Should Eat More Vegetables. While you are there, sign up for the 10 Day Vegetable Challenge! I’m super excited about it! It will start on the 12th.

I’ve been trying to get in more sulfur containing vegetables. In The Wahls Protocol, Dr. Wahls has you eat 3 cups of sulfur-rich vegetables every day. She says, “Finally, I want you to eat 3 cups of sulfur-rich vegetables, which in addition to antioxidants, also have health-promoting sulfur compounds in them. Sulfur may not get the media attention that antioxidants do, but it is an incredibly important compound for health.” She goes on in her book to explain why sulfur is important for your connective tissue, joints, skin, hair, nails, skin disorders, arthritis, and blood vessel health, as well as being important for anyone with an autoimmune disease.

Sulfur containing vegetables include the cabbage family (such as broccoli and cauliflower), the onion family and the mushroom family. This dish has two of the three. But if you wanted all three, why not slice some cabbage to add to the dish!

Notes on the Recipe:

• If desired, add a diced sweet bell pepper
• The bacon is optional. We make it without just as often.
• This is also delicious with a couple of thinly sliced zucchini cooked into the mixture. Yum!
• This is the type of recipe that makes me LOVE owning a large saucepan. I personally favor my large cast iron.
• AIP note: Leave out the pepper, and don’t use the bacon unless it’s AIP safe.

Vegetable Pork Skillet Dinner

PDF file for printing

Ingredients:

• 2 slices of bacon, or 2 tablespoons of fat/oil of choice (avocado oil, coconut oil, etc).
• 1 large onion, peeled, cut in half, and thinly sliced
• ½ to 1 pound of mushroom, ends trimmed and thinly sliced
• 1 pound of ground pork (pastured, organic is best, if possible)
• 2-3 garlic cloves, peeled and put through a garlic press
• A generous pinch of dried oregano and dried thyme
• Unrefined Salt
• Freshly Ground Pepper.

Instructions:

1. In a large saucepan or cast iron over medium heat cook the bacon, if using, until crisp and done. Flip to cook evenly. Remove from pan and set aside. There should be about 2 tablespoons of fat in the pan. If you had leaner bacon, you can add fat of choice to the pan to make up two tablespoons.
2. 2. Add the onion and mushrooms to the pan and cook over medium heat if using cast iron, or medium-high, if using stainless steel. Sprinkle with salt and pepper, and stir as needed to cook evenly and prevent sticking. After five to seven minutes, when the vegetables are soft, add the pork, garlic, and oregano and thyme. Sprinkle with more salt and pepper, and cook, stirring, until the pork is thoroughly cooked through and the vegetables soft.
3. Crumble the bacon on top, season to taste, and serve as desired.

Some links may be affiliate links. I may earn a small commission on items purchased through my links. 

The following two tabs change content below.

• Bio
• Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

• 2 Ingredient Peppermint Bark - December 21, 2022
• Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
• Creamy Curry Red Lentil Soup - December 8, 2021