{"id":62024,"date":"2021-10-27T10:07:03","date_gmt":"2021-10-27T14:07:03","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/cote-de-porc-en-croute-dherbes-ratatouille\/"},"modified":"2023-11-28T12:02:54","modified_gmt":"2023-11-28T17:02:54","slug":"cote-de-porc-en-croute-dherbes-ratatouille","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/cote-de-porc-en-croute-dherbes-ratatouille\/","title":{"rendered":"HERB CRUSTED PORK CHOP & RATATOUILLE"},"content":{"rendered":"

Recipe by Le Fit Cook<\/a><\/span><\/strong><\/span>
\n<\/span>Wine pairing: Ch\u00e2teau Pesqui\u00e9 Terrasses Rouge<\/a><\/strong><\/span>
\n<\/span>Output: 2 portions
\nPreparation tim: 25 minutes
\nCooking time: 1h<\/p>\n

Ingredients\u00a0<\/span><\/span><\/h2>\n

Pork chops<\/span><\/h4>\n
    \n
  • 2 pork chops<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) fresh thyme, chopped<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) fresh rosemary, chopped<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) whole-grain mustard<\/span>\u00a0<\/span><\/li>\n
  • 2 tbsp (30 ml) maple syrup<\/span>\u00a0<\/span><\/li>\n
  • 1 lemon (zest only)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Ratatouille<\/span><\/h4>\n
      \n
    • 1 eggplant, peeled (remove skin) and cut into large chunks<\/span>\u00a0<\/span><\/li>\n
    • 1 case cherry tomatoes<\/span>\u00a0<\/span><\/li>\n
    • 4 garlic cloves, peeled<\/span>\u00a0<\/span><\/li>\n
    • 2 tbsp (30 ml) maple syrup<\/span>\u00a0<\/span><\/li>\n
    • 2 tbsp (30 ml) paprika<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) dried herbs of your choice<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      \"Cha\u0302teau<\/h2>\n

      Steps<\/span><\/h2>\n
        \n
      1. Preheat oven to 375.<\/span>\u00a0<\/span><\/li>\n
      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.<\/span>\u00a0<\/span><\/li>\n
      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.<\/span>\u00a0<\/span><\/li>\n
      4. In a pan over high heat (or on the BBQ), sear the pork chops for 2 minutes on each side.<\/span>\u00a0<\/span><\/li>\n
      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.<\/span>\u00a0<\/span><\/li>\n
      6. Let pork rest for 5 minutes before slicing.<\/span>\u00a0<\/span><\/li>\n
      7. Using a fork, mash the contents of the baking dish to make a ratatouille.<\/span>\u00a0<\/span><\/li>\n
      8. Serve pork slices with ratatouille.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Tip<\/span><\/h2>\n

        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.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Recipe by Le Fit Cook Wine pairing: Ch\u00e2teau Pesqui\u00e9 Terrasses Rouge Output: 2 portions Preparation tim: 25 minutes Cooking time: 1h Ingredients\u00a0 Pork chops 2 pork chops\u00a0 1 tbsp (15 ml) fresh thyme, chopped\u00a0 1 tbsp (15 ml) fresh rosemary, chopped\u00a0 1 tbsp (15 ml) whole-grain mustard\u00a0 2 tbsp (30 ml) maple syrup\u00a0 1 lemon […]<\/p>\n","protected":false},"author":3,"featured_media":59428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_wds_title":"","_wds_metadesc":"","_wds_focus-keywords":"","_wds_meta-robots-adv":"","_wds_meta-robots-noindex":false,"_wds_meta-robots-nofollow":false,"_wds_meta-robots-index":false,"_wds_meta-robots-follow":false,"_wds_autolinks-exclude":false,"_wds_canonical":"","_wds_redirect":"","_wds_opengraph":[],"_wds_twitter":[],"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[132],"class_list":["post-62024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-rouge-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62024"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62024\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59428"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}