Recipes

Pork Chops with Summer’s Bounty

Posted on June 14th, 2012 in Recipes

Pork Chops with Summer's Bounty

Ingredients
•    4 pork chops
•    2 carrots, chopped
•    1 onion, chopped
•    1 green bell pepper, chopped
•    2 leeks, chopped
•    1 large zucchini, chopped
•    2 tablespoons minced garlic
•    2 teaspoons salt
•    2 teaspoons garlic powder
•    2 teaspoons fresh rosemary
•    5 small tomatoes, coarsely chopped
•    1 cup vegetable broth
•    4 fresh basil leaves
•    1 cinnamon stick
•    1/2 teaspoon ground allspice
•    1/3 cup olive oil

Directions
1.    Mix salt, garlic powder and rosemary; rub onto chop. In skillet, heat oil; set aside.
2.    Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir until caramelized. Layer half the vegetables (with tomatoes) in the bottom of a dutch oven or large saucepan. Arrange chops on top and pour remaining vegetables mixture on top.
3.    Heat vegetable stock in saute pan and stir. Pour over vegetables and pork chops.
4.    Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.