Summer Garden Pork Chops

A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 374 Calories

Ingredients

• 2 teaspoons salt
• ½ teaspoon ground allspice
• 1 onion, chopped
• ⅓ cup olive oil
• 2 tablespoons minced garlic
• 1 cinnamon stick
• 1 green bell pepper, chopped
• 2 teaspoons garlic powder
• 2 carrots, chopped
• 1 cup vegetable broth
• 2 leeks, chopped
• 4 pork chops
• 2 teaspoons fresh rosemary
• 1 large zucchini, chopped
• 5 small tomatoes, coarsely chopped
• 4 fresh basil leaves

Recipe Instructions

Step 1

Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.

Step 2

Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.

Step 3

Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.

Step 4

Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.