HERB CRUSTED PORK CHOP & RATATOUILLE

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

Ingredients 

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) 

Ratatouille

• 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 

Steps

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. 

Tip

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.