27 Oct. 2021


Accords mets et vins

Recipe by Le Fit Cook
Wine pairing: Château Pesquié Terrasses Rouge
Output: 2 portions
Preparation tim: 25 minutes
Cooking time: 1h


Pork chops

  • 2 pork chops 
  • 1 tbsp (15 ml) fresh thyme, chopped 
  • 1 tbsp (15 ml) fresh rosemary, chopped 
  • 1 tbsp (15 ml) whole-grain mustard 
  • 2 tbsp (30 ml) maple syrup 
  • 1 lemon (zest only) 


  • 1 eggplant, peeled (remove skin) and cut into large chunks 
  • 1 case cherry tomatoes 
  • 4 garlic cloves, peeled 
  • 2 tbsp (30 ml) maple syrup 
  • 2 tbsp (30 ml) paprika 
  • 1 tbsp (15 ml) dried herbs of your choice 

Château Pesquié Terrasses Rouge_Cote de porc croute d'herbes


  1. Preheat oven to 375. 
  2. Place all ratatouille ingredients in an ovenproof dish. Add a drizzle of oil and season with salt and pepper. Mix well, cover with aluminum foil and bake for 50 minutes. 
  3. Place all the ingredients for the pork chops on a plate. Add a drizzle of oil and season with salt and pepper. Coat chops well. 
  4. In a pan over high heat (or on the BBQ), sear the pork chops for 2 minutes on each side. 
  5. Remove pan from oven and remove foil. Add the seared pork chops and continue cooking for a further 10 minutes, or until the internal temperature of the pork is between 145 and 150 degrees. 
  6. Let pork rest for 5 minutes before slicing. 
  7. Using a fork, mash the contents of the baking dish to make a ratatouille. 
  8. Serve pork slices with ratatouille. 


To add a touch of freshness to this dish, I served it with a quick yogurt sauce. Simply mix Greek yogurt (or sour cream) with chopped flat-leaf parsley, lemon, salt, and pepper. This condiment is ideal for balancing the flavors of this Italian-inspired meal.