6 bone-in pork chops, 3/4-inch thick
1 pound eggplant (about 1 small), peeled and cubed
8 Roma tomatoes, chopped
1 onion, chopped
2 bell peppers (red, green or yellow), cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into pieces
1/3 cup dry white wine
2 tablespoons olive oil
1/4 cup minced fresh basil
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon cracked black pepper
Servings: 6
1. Preheat oven to 350ºF. In a greased 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally.
2. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet.
3. 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 ratatouille.
Preparation Time: 20 minutes
Cooking Time: 1 hour
1 pound eggplant (about 1 small), peeled and cubed
8 Roma tomatoes, chopped
1 onion, chopped
2 bell peppers (red, green or yellow), cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into pieces
1/3 cup dry white wine
2 tablespoons olive oil
1/4 cup minced fresh basil
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon cracked black pepper
Servings: 6
1. Preheat oven to 350ºF. In a greased 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally.
2. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet.
3. 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 ratatouille.
Preparation Time: 20 minutes
Cooking Time: 1 hour