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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°F (175°C)
- 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.
Recipe provided courtesy of Pork, Be Inspired®.
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