This was a delicious meal- really a great celebration of the peak of summer. The pork with freshly chopped herbs, ratatouille with a cacophony of gorgeous veggie flavors and the sweet crunch of roasted corn on the cob. Oh my!
The pork chops were really easy, I chopped up summer savory and thyme, along with fresh garlic, and rubbed the pork chops with the herbs and salt and pepper. Then we pan cooked them in a hot skillet until the internal temperature was 165 F. Then cut off the fat and served it with some browned garlic that stuck to the pan. Tasty! The ratatouille is a great way to use a lot of midsummer veggies.
Ratatouille: (serves 4-6 depending on how much you like vegetables)
- 1 large eggplant, chopped
- 4 potatoes, sliced
- 1 large zucchini, sliced
- 1 onion, sliced
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 1 bell pepper, chopped
- 2 medium tomatoes, chopped
- Grated cheese (like parmesan)
- salt to taste
- Preheat oven to 350 F.
- Oil a baking dish with 1 tbsp of olive oil.
- Saute garlic with the other tbsp of olive oil in a pan.
- Add eggplant and cook until soft ~ 10 minutes.
- Layer eggplant on the bottom of the baking dish.
- Then layer the rest of the ingredients, zucchini, onion, pepper, potato, tomato, with layers of salt and pepper in between.
- Bake for 45 minutes.
- Set out, let cool, serve with grated cheese on top.
We served it with roasted corn as well. We just stuck the corn in the husk in the over for about 30 minutes at 350 F with the ratatouille. Yum.
For dessert, fresh peaches. Nom. Nom. Nom.