Recipe: Pork Chops Ratatouille

Pork Chops Ratatouille
Source: National Pork Board
Serves 6

6 bone-in pork chops, 3/4-inch thick
1 small eggplant, about 1 pound, peeled and cubed
8 Roma tomatoes, chopped
1 onion, chopped
2 bell peppers, cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into 1/2-inch pieces
1/3 cup dry white wine
2 tablespoons olive oil
1/4 cup minced fresh basil
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoons coarsely ground black pepper

Heat oven to 350 degrees F. In 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet over high heat. Remove casserole from oven; arrange chops on top of vegetable mixture; bake uncovered for 20-25 minutes until chops are just done. Serve chops with vegetable ratatouille.