Ratatouille pork chops uses fresh locally grown produce of the season

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.

Ratatouille Pork Chops

4 loin pork chops, bone-in or boneless

15 ml (1 tbsp) olive oil

15 ml (1 tbsp) minced garlic

1 green pepper, chopped

1 medium onion, chopped

1 can (540 ml/19 oz) whole tomatoes, undrained

2 small or one large zucchini, thickly sliced

1 medium eggplant, peeled and sliced

5 ml (1 tsp) dried oregano

30 ml (2 tbsp) fresh basil, chopped, or 10 ml (2 tsp) dried

2 ml ( 1/2 tsp) each salt and pepper

In a non-stick skillet over medium-high, 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 saute for 1 minute. 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.

Makes 4 servings.

Nutritional information per serving (values are rounded to the nearest whole number): 214 calories, 7 g fat, 53 mg cholesterol, 27 g protein, 13 g carbohydrates, 3 g fibre, 284 mg sodium.

Source: www.putporkonyourfork.com