Ratatouille Pork Chops - cooking recipe

Ingredients

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

Preparation

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 saute 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.