Ratatouille Pork Chops

This timely recipe is perfect to make now that regular schedules of school and work are kicking in. It uses local produce, now at its best.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  pork loin chops (bone-in or bone-less)
• 1  tablespoon olive oil
• 1  tablespoon  minced garlic
• 1  green pepper, chopped
• 1  medium onion, chopped
• 1 (540 ml) can whole tomatoes, undrained
• 2  small zucchini or 2  small  one large zucchini, thickly sliced
• 1  medium eggplant, peeled and sliced
• 1  teaspoon dried oregano
• 2  tablespoons fresh basil, chopped or 2  teaspoons dried basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. In a non-stick skillet over medium-high heat, heat oil. Trim all visible fat from pork and brown for 3 minutes on each side, depending on thickness of chop. Remove from pan. Add garlic, green pepper and onion to pan and sauté for 1 minute.
2. Add whole tomatoes, crushing with a spoon. Add remaining ingredients, mix well, reduce heat to low, cover and simmer for about 5 minutes. Return meat to pan and continue simmering, uncovered, for another 15 minutes. Remove from heat and serve over pasta or rice.