French Style Pork Chop with Ratatouille
Chef Jason
Rated 4.3 stars by 4 users
Author:
Chef Jason
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Jason! 🍖🍅 Get ready for a French-inspired feast with this French-Style Pork Chop with Ratatouille! Juicy, golden-brown ButcherBox pork chops are seared to perfection, coated in Dijon mustard, thyme, and a buttery garlic baste that melts in your mouth. Paired with a hearty, rustic Ratatouille—featuring tender zucchini, eggplant, bell peppers, and tomatoes, all simmered with fragrant herbs—this dish is the perfect balance of bold flavors and fresh, vibrant veggies. Trust me, one bite and you'll be transported straight to the south of France! ✨
Ingredients
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For Pork Chop 🥩
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2 Butcher box Prok Chops (about 1 inch thick)
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2 tablespoons olive oil
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1 teaspoon dried thyme
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Truffle Balinese Salt
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Pepper
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2 cloves garlic
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1 tablespoon Dijon mustard
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1 tablespoon unsalted butter
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1 zucchini
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1 medium eggplant
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1 bell pepper
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1 medium onion
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2 fresh tomatoes
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2 cloves garlic
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1 tablespoon olive oil
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1 teaspoon dried basil
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1 teaspoon dried oregano
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Fresh basil for garnish
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Truffle Balinese Salt
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Pepper
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Cutting board
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Knife
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Skillet or frying pan
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Baking dish
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Mixing bowl
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Measuring cups and spoons
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Spoon for stirring
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Tongs
For Ratatouille 🥘
Mise en Place 🔪
Directions
Prep 🥒
Season both sides of the pork chops with salt, black pepper, thyme, and Dijon mustard. Set aside.
In a large mixing bowl, combine the diced eggplant, zucchini, bell pepper, onion, garlic, and tomatoes. Drizzle with olive oil and season with basil, oregano, salt, and black pepper. Toss until evenly coated.
How to Cook 🍳
Make the Ratatouille 🥘
In a large pan, heat olive oil over medium heat.
Add the onion and garlic, sautéing until fragrant.
Add the eggplant, bell pepper, and zucchini, cooking until tender, about 8-10 minutes.
Stir in the diced tomatoes and let simmer for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.
Cook the Pork Chops 🥩
In another pan, heat olive oil over medium-high heat.
Add the pork chops and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F).
In the last minute of cooking, add butter and minced garlic, basting the pork chops with the melted butter for added flavor.
Plate the pork chops alongside a generous serving of ratatouille.
Garnish with fresh basil or parsley for a pop of color and flavor.