Pork Chops with Quick Ratatouille
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1 Tbsp. (15 mL) Irresistibles Mezzo olive oil*
- 4 5-oz. (150-g) boneless Québec pork chops, cut ¾ in. (2-cm) thick
- 2 – 3 garlic cloves, crushed
- 1 small eggplant, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 small zucchini, coarsely chopped
- 1 onion, coarsely chopped
- 3 tomatoes, cubed
- 3 Tbsp. (45 mL) fresh oregano leaves or 2 tsp. (10 mL) dried oregano
- Salt and freshly ground pepper to taste
Preparation
In a large non-stick skillet, heat oil over medium heat.
Brown chops 3 – 4 minutes. Remove from pan, cover and reserve.
In the same skillet, cook garlic, eggplant, green pepper, zucchini and onion over medium heat for 7 – 8 minutes.
Add tomatoes, oregano and pork chops and cook for 1 minute. Season to taste. Add pitted black olives, if desired.
Serve with country rolls and a romaine salad.
Variation
Serve the ratatouille as a warm salad over romaine and garnish with sliced black olives and garlic croutons. Drizzle with a dressing with herbes de Provence.
Suggestion
photo provided by Porc du QuébecOrigin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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