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Pork chops with ratatouille

Recipe from: 4/13/1989 12:00:00 AM
Ingredients 16
Servings 4


  • 4
    pork chops
  • salt and pepper
  • oil for frying
  • 2
    cloves garlic
  • 25
    olive oil
  • 1
    onion, sliced in rings
  • 1
    green pepper, sliced in strips
  • 1
    small aubergine, halved and sliced
  • 6
    baby marrows, sliced in rings
  • 3
    cloves garlic, crushed
  • 3
    tomatoes, peeled and chopped
  • 125
    chicken stock
  • origanum
  • salt and pepper
  • lemon juice


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.

Read more on: pork  |  shallow-fry

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