Name: Pork chops with ratatouille
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 pork chops; salt and freshly ground black pepper; oil for frying; 2.00 garlic cloves; 25.00 ml fresh chillies 573; 1.00 onion sliced into rings; 1.00 green pepper deseeded and sliced into strips; 1.00 aubergine halved, sliced; 6.00 courgettes baby, sliced; 3.00 garlic cloves, crushed; 3.00 tomatoes peeled and chopped; 125.00 ml stock chicken; oregano; salt and freshly ground black pepper; lemon juice

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Ingredients (15)

4.00	pork — chops
	salt and freshly ground black pepper
	oil — for frying
2.00	garlic — cloves

ratatouille

25.00 ml	fresh chillies — 573
1.00	onion — sliced into rings
1.00	green pepper — deseeded and sliced into strips
1.00	aubergine — halved, sliced
6.00	courgettes — baby, sliced
3.00	garlic — cloves, crushed
3.00	tomatoes — peeled and chopped
125.00 ml	stock — chicken
	oregano
	salt and freshly ground black pepper
	lemon juice

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Method:

Remove the rind and season the pork chops with salt and pepper to taste.
Heat a little oil in a pan and fry the garlic and chops until the meat is browned and nicely done.
Heat the olive oil. Add onion and green pepper. Fry until soft before adding the brinjal, baby marrows and garlic. Fry.
Add the tomato and heat through until the tomato is soft.
Add the chicken stock, the seasonings and lemon juice to taste.
Simmer until most of the juice has evaporated and serve with fried pork chops.