About 45 minutes
Pork Chops Rat-Tat-Tou
4 thick cut boneless pork chops
1 onion, chopped
1 small eggplant, chopped
6 mushrooms, quartered
1 tin (796ml) chopped tomatoes along with the juice
1 small zucchini, chopped
1 small yellow squash or zucchini, chopped
1 small green pepper, chopped
4 cloves garlic, minced
1 tsp thyme
½ tsp Rosemary
1 tsp salt
10 cracks fresh black pepper
Butter for sauté
6 fresh basil leaves, chiffonade, to garnish
Step by Step Instructions
Set the oven to 395°.
Melt a bit of butter in a heavy skillet over medium high heat and brown the chops on both sides (about 3 minutes per side). Remove the chops from the pan and set aside.
Add another bit of butter to the pan and sauté the onions and garlic over medium heat until the onions begin to brown, then add the mushrooms and eggplant and sauté 5 minutes more.
Add the chopped tomatoes and the juice, salt, pepper, thyme, and Rosemary, bring the heat up to high and boil the juice until it has reduced by about half, then add the green pepper, squash, and zucchini, lower the heat and simmer for 5 minutes.
Transfer the contents of the pan into a large, greased shallow baking dish (a 10x13ish pyrex is a great choice), nest the pork chops into the veggies and pop the pan into the oven for 20 to 30 minutes, until the chops have reached an internal temperature of at least 145°.
Baking time will vary depending on the thickness of the chops (I use 1” and bake for about 25 minutes).
When the chops have reached an internal temperature of 145°, use a large spoon to scoop the veggies and sauce out of the pan and serve over 4 shallow bowls.
Add a pork chop to the top of each plate, scatter fresh basil over top, then enjoy the delicious, fresh flavors of the awesome dinner you just created!