Pan-Seared Pork Chop & Ratatouille

Method

1. 1

   Season both sides of the pork chops with salt, black pepper, thyme, and Dijon mustard. Set aside. In a large mixing bowl, combine the diced eggplant, zucchini, bell pepper, onion, garlic, and tomatoes. Drizzle with olive oil and season with basil, oregano, salt, and black pepper. Toss until evenly coated.

2. 2

   Make the Ratatouille. In a large pan, heat olive oil over medium heat.

3. 3

   Add the onion and garlic, sautéing until fragrant. Add the eggplant, bell pepper, and zucchini, cooking until tender, about 8-10 minutes.

4. 4

   Stir in the diced tomatoes and let simmer for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.

5. 5

   Cook the Pork Chops. In another pan, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F).

6. 6

   In the last minute of cooking, add butter and minced garlic, basting the pork chops with the melted butter for added flavor. Plate the pork chops alongside a generous serving of ratatouille.

7. 7

   Garnish with fresh basil or parsley for a pop of color and flavor.