Ratatouille Pork Chops

Submitted by Chef mariajane

"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: 15mins
• Ingredients: 12
• 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.