Pork Chop Ratatouille - Pork.org

Pork Chop Ratatouille



17 ingredients | 1 hour 25 minutes | 2 servings
  • 2 bone-in ribeye pork chops (4oz. each)
  • 2 tsp. Italian seasoning mix
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. red pepper flakes, divided
  • 2 Tbsp. olive oil, divided
  • 1/2 white onion, finely chopped
  • 4 tsp. minced garlic, divided
  • 1/2 red bell pepper, finely chopped
  • 1/2 yellow bell pepper, finely chopped
  • 14.5 oz. canned low sodium crushed tomatoes
  • 1 small eggplant, thinly sliced
  • 3 Roma tomatoes, thinly sliced
  • 1 yellow summer squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 Tbsp. fresh basil, thinly sliced
  • 1 Tbsp. fresh parsley, finely chopped
  • 1 tsp. fresh thyme leaves


  1. Preheat the oven to 375 degrees F. On a cutting board, season each pork chop with 1 teaspoon Italian seasoning, ¾ teaspoon black pepper, ¼ teaspoon red pepper flakes.
  2. In a 12-inch oven safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear each side of pork chop until golden brown, about 1-2 minutes per side. Remove from pan to cutting board.
  3. Add onion and 1 tablespoon olive oil to the skillet. Sauté onion until fragrant and turning translucent. Add 3 teaspoon minced garlic and bell peppers, stir to combine and sauté 10 minutes until softened. Add crushed tomatoes and stir to combine. 
  4. Bring to a simmer, add pork back to center of skillet and baste pork with tomato sauce. Remove skillet from heat.
  5. Starting from the outer edge of the skillet, alternate sliced eggplant, tomato, squash and zucchini arranged on top of sauce. Repeat pattern working from edge to center of skillet around pork chops.
  6. In a small bowl, whisk together remaining olive oil with remaining garlic, basil, parsley and thyme.  Season with salt and pepper if desired. Drizzle herb dressing over vegetables and cover the skillet with foil.
  7. Bake for 25-30 minutes or until veggies are fork tender. Remove foil and switch oven to broil on high for 3-5 minutes, or until veggies begin to brown and pork has reached an internal temperature of 145 degrees F. Using oven mitts, remove skillet from oven and let rest 3 minutes before serving hot.
Per serving: Calories 479.43kcal 24%, Total Fat 23.43g 33%, Carbs 43.26g 17%, Sugars 27.53g 31%, Added Sugar 0g 0%, Protein 26.57g 53%, Sodium 150.68mg 8%, Fiber 11.94g 43%, Saturated Fat 4.78g 24%, Trans Fat 0.08g, Monounsaturated Fat 13.49g, Polyunsaturated Fat 2.9g, Cholesterol 58.68mg 20%, Calcium 165.8mg 21%, Magnesium 88.71mg 24%, Potassium 1316.26mg 38%, Iron 4.81mg 34%, Zinc 2.59mg 26%, Phosphorus 316.02mg 45%, Vitamin A 980.45mcg 123%, Vitamin C 152.77mg 191%, Thiamin B1 0.61mg 55%, Riboflavin B2 0.44mg 31%, Niacin B3 8.05mg 50%, Vitamin B6 1.24mg 89%, Folic Acid B9 103.7mcg 52%, Vitamin B12 0.45mcg 18%, Vitamin D 0.45mcg 9%, Vitamin E 3.29mg 27%, Vitamin K 65.27mcg 87% 

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