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.