Roasted Chops with Garden-Fresh Ratatouille
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
Preheat oven to 350ÂºF. In a greased 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally.
Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet.
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.