Ratatouille is a popular
vegetable stew from French Provence featuring zucchini, eggplant,
onion, pepper, tomatoes, herbs and garlic. It is usually served
at room temperature as an appetizer. Complete this meal with
rigatoni tossed with Parmesan cheese and hot French bread.
Pork Chops
Ratatouille
- 6 bone-in pork chops,
3/4-inch thick
1 small eggplant, about 1 pound, peeled and cubed
8 Roma tomatoes, chopped
1 onion, chopped
2 bell peppers, cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into 1/2-inch pieces
1/3 cup dry white wine
2 tablespoons olive oil
1/4 cup minced fresh basil
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoons coarsely ground black pepper
- Heat oven to 350 degrees
F.
- In 5-quart casserole toss
together all ingredients except pork chops. Bake, covered, for
40 minutes, stirring occasionally.
- Brush chops lightly with
a little olive oil. Brown on both sides in a large nonstick skillet
over high heat.
- Remove casserole from
oven; arrange chops on top of vegetable mixture; bake uncovered
for 20 to 25 minutes until chops are just done. Serve chops with
vegetable ratatouille.
Serves 6.
Wine suggestion: For a
white, chill a Sauvignon Blanc. For red, pour a medium-bodied
Merlot or Sangiovese. Or try a chilled Provencal rose or vin
gris.
Nutrition Facts
Calories 260 calories
Protein 22 grams
Fat 12 grams
Sodium 840 milligrams
Cholesterol 60 milligrams
Saturated Fat 3 grams
Carbohydrates 15 grams
Fiber 5 grams
Recipe provided courtesy
of Pork, The Other White Meat.
