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Summer Garden Pork Chops
Summer Garden Pork Chops
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Beat the heat with garden-fresh veggies. Serve with pasta or bread. Substitute wine or vinegar for vegetable stock.
Ingredients:
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons fresh rosemary
  • 4 pork chops
  • 2 carrots, chopped
  • 1 green bell pepper, chopped
  • 2 leeks, chopped
  • 1 large zucchini, chopped
  • 2 tablespoons minced garlic
  • 5 small tomatoes, coarsely chopped
  • 1 cup vegetable broth
  • 1 cinnamon stick
  • 0.5 teaspoon ground allspice
  • 0.33333334326744 cup olive oil
  • 4 fresh basil leaves
Instructions:
  • Combine salt, garlic powder, and rosemary and create a flavorful rub for the chop. Sear the chop in a skillet with minimal oil until lightly browned; then, remove from heat and set aside.
  • Sauté a medley of carrots, onion, green pepper, leeks, zucchini, and garlic until they lightly caramelize. Layer half of the veggies, including the tomatoes, in a dutch oven. Place the chops on top, then cover with the remaining veggie mixture.
  • Warm the vegetable stock in the saute pan until it simmers, then stir to release all the flavorful bits stuck to the bottom of the pan. Drizzle the stock over the vegetables and pork chops.
  • Infuse with the warm and aromatic flavors of cinnamon stick and allspice, and drizzle with a touch of olive oil. Add fresh basil leaves and let simmer for 20 minutes to marry all the flavors together perfectly.

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