Pork and Veggie Skillet

Sometimes the best meals come not from careful planning, but instead they arise out of a need to use what you have on hand and what is inexpensive.  That pretty much sums up this recipe.  Pork was on sale and I had accidentally ended up with a plethora of frozen broccoli.  I also had found a baggie with about a handful of frozen peas.

I knew I didn't want an Asian flavored lunch, but couldn't figure out what to.  I finally decided to use my dry rub mix.  So I guess this has more of a Tex-Mex flavor to it.  Though to be honest, I'm not really sure what I'd categorize this as - other than good.

2 boneless pork chops cut into cubes
Veggies of your choice
Coconut oil for sauteeing
1/2 cup of broth
1 Tablespoon Dry Rub

Saute pork and veggies.  Stir in dry rub and broth and simmer until pork is cooked through.

This dish has a slight kick to it and could be served over rice, but I'm trying to limit my grain consumption.

This post is part of Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesday at Kelly the Kitchen Kop, Healthy 2day Wednesdays at day2day joys, and the Homemaking Link-Up at Raising Homemakers.