Ratatouille Pork Chops Recipes

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RATATOUILLE PORK CHOPS



Ratatouille Pork Chops image

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.

Provided by Chef mariajane

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork loin chops (bone-in or bone-less)
1 tablespoon olive oil
1 tablespoon minced garlic
1 green pepper, chopped
1 medium onion, chopped
1 (540 ml) can whole tomatoes, undrained
2 small zucchini or 2 small one large zucchini, thickly sliced
1 medium eggplant, peeled and sliced
1 teaspoon dried oregano
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a non-stick skillet over medium-high heat, 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 sauté 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.

Nutrition Facts : Calories 368.8, Fat 23.9, SaturatedFat 8.1, Cholesterol 68.8, Sodium 362.7, Carbohydrate 19, Fiber 7.7, Sugar 8.8, Protein 21.7

GRILLED PORK AND RATATOUILLE



Grilled Pork and Ratatouille image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/4 cup packed light brown sugar
1 3-inch piece fresh ginger, peeled and thinly sliced
4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each)
1/4 cup extra-virgin olive oil, plus more for the grill
Pinch of red pepper flakes
1/3 cup red wine vinegar
1 small or 1/2 large eggplant, sliced 1/2 inch thick
1 zucchini, halved lengthwise and sliced 1/4 inch thick
1 bunch scallions, trimmed
1 cup cherry tomatoes
1/4 cup fresh basil

Steps:

  • Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
  • Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
  • Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
  • Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

ONE-POT PORK RATATOUILLE RECIPE BY TASTY



One-Pot Pork Ratatouille Recipe by Tasty image

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
  • Add olive oil and garlic. Stir until fragrant.
  • Combine eggplant, onion, tomato, cauliflower, and bell peppers.
  • Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
  • Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

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