Pork Chop with Ratatouille
Portion Size: 3 oz. boneless, ½ cup Ratatouille
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim all visible fat |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ¼ cup oil | |
| 1 medium eggplant, | Washed, peeled and cubed |
| 8 roma tomatoes | Washed, trimmed and chopped |
| 1 large onion | Washed, peeled and chopped |
| 1 bell pepper | Washed, trimmed and chopped |
| 2 T. olive oil | |
| 2 teaspoons basil | |
| 1 teaspoon garlic powder | Or 2 cloves minced |
| 1 teaspoon salt | |
| ½ teaspoon black pepper. |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Season chops with salt and pepper. | |
| 2 | Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. Keep warm. | Cook until internal temperature reaches 145 ° F for 15 seconds. |
| 3 | In a large bowl combine, eggplant, tomatoes, onion, bell peppers, 2 T. olive oil, basil, garlic, 1 t. salt and ½ t. black pepper. Toss to coat. | |
| 4 | Pre oven to 350 °F. | |
| 5 | In large baking dish, add vegetable mixture and bake uncovered for 40 minutes, stirring occasionally. Remove from oven. | |
| 6 | Arrange chops on top of vegetable mixture and uncovered for 20 minutes until internal temperature reads 160°F. | |
| 7 | Serve chop with vegetable ratatouille. | Serve hot. |
Posted in Pork Dinner Recipes
