Name: Summer Garden Pork Chops
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Salt - 2 teaspoons; Garlic powder - 2 teaspoons; Fresh rosemary - 2 teaspoons; Pork chops - 4; Carrots, chopped - 2; Onion, chopped - 1; Green bell pepper, chopped - 1; Leeks, chopped - 2; Zucchini, chopped - 1 large; Minced garlic - 2 tablespoons; Tomatoes, coarsely chopped - 5 small; Vegetable broth - 1 cup; Cinnamon stick - 1; Ground allspice - ½ teaspoon; Olive oil - ⅓ cup; Fresh basil leaves - 4

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Summer Garden Pork Chops

1. Salt - 2 teaspoons

2. Garlic powder - 2 teaspoons

3. Fresh rosemary - 2 teaspoons

4. Pork chops - 4

5. Carrots, chopped - 2

6. Onion, chopped - 1

7. Green bell pepper, chopped - 1

8. Leeks, chopped - 2

9. Zucchini, chopped - 1 large

10. Minced garlic - 2 tablespoons

11. Tomatoes, coarsely chopped - 5 small

12. Vegetable broth - 1 cup

13. Cinnamon stick - 1

14. Ground allspice - ½ teaspoon

15. Olive oil - ⅓ cup

16. Fresh basil leaves - 4

How to cook deliciously - Summer Garden Pork Chops

1. Stage

Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.

2. Stage

Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.

3. Stage

Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.

4. Stage

Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.