Ratatouille Pork Chops Recipes

Steps:

• For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
• Add the dried herbs and sugar and season with salt and pepper to taste.
• Bring to the boil, cover and simmer for 20-25 minutes.
• For the chops, preheat your grill to a medium temperature.
• Trim all excess fat from the chops.
• Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
• Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
• (Times might need adjusting slightly depending on the size of your chops).

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.

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!

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

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!