Mediterranean oven steaks with vegetables

Ingredients for 4 servings:

• 4 pork chops
• 3 large tomatoes
• 1 m.-large zucchini
• 3 bell pepper(s), red
• 1 ball of mozzarella, reduced fat
• 3 sprigs of thyme
• 1 sprig(s) rosemary
• some thyme, dried
• e.g. salt and pepper
• 3 tbsp olive oil
• 4 tbsp Balsamic vinegar Bianco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the vegetables and chop into large pieces. Wash the herbs, pat them dry, pluck the leaves from the stems, and chop them finely. Season the chops with salt and pepper and sprinkle with dried thyme. Heat 2 tablespoons of oil in a pan, add the zucchini and bell pepper, and fry both until well-cooked. Then add the tomatoes and season generously with salt, pepper, and the chopped herbs. Simmer for about 2 minutes. Lightly grease a baking dish and add the vegetables. Heat another 1 tablespoon of oil in the now empty pan and fry the seasoned chops until golden brown. This takes about 2-3 minutes, turning occasionally. In the meantime, finely dice the mozzarella. Arrange the chops on top of the vegetables. Deglaze the pan with Balsamic Vinegar Bianco and drizzle this mixture over the chops. Sprinkle the mozzarella cubes on top, and then bake the dish in a preheated oven at 200°C for about 15-20 minutes. Serve with baguette, flatbread, or rice! Tip: If you don’t tolerate peppers well, you can briefly blanch the peppers in boiling water and then peel off the skin! This will make the peppers more digestible!