Chop with ratatouille

Ingredients for 4 servings:

• 4 lean pork chops or schnitzel (approx. 125 g each)
• Salt and pepper from the mill
• 1 tsp herbs, mixed, dried (e.g. Italian blend)
• 1 onion(s)
• 1 garlic clove(s)
• 1 small green bell pepper(s)
• 1 small bell pepper(s), yellow
• 1 zucchini
• 400 g tomatoes, chopped from the can
• 2 tbsp tomato paste
• 1 tsp mixed dried herbs
• 1 tsp sugar
• Salt and pepper from the mill
• 100 g mushrooms, small, possibly

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

light meal, low in fat

For the ratatouille, peel and chop the onion and garlic. Deseed and dice the bell peppers. Clean and dice the zucchini. Wipe the mushrooms and halve them, if desired. Place the vegetables in a pot, stir in the tomatoes and tomato paste. Add the herb mixture and sugar. Season with salt and pepper. Bring to a boil, then simmer covered for 20 minutes. Meanwhile, preheat the grill in the oven. Remove any visible fat from the meat. Sprinkle both sides with salt and pepper and rub with the herb mixture. Grill the chops on the middle rack for 5 minutes, then turn and cook for another 6-7 minutes until cooked through. Drain the chops on kitchen paper and serve with the ratatouille. Baked potatoes or fries go well with this dish. Tip: This vegetable also goes well with other quickly fried meats or fish. It is also suitable as a filling for savory crêpes.