Savory Pork Chops with Eggplant and Peppers
This nourishing dish features juicy pork chops paired with tender eggplant and vibrant bell peppers, all cooked to perfection. Low in sodium and sugar, this recipe captures the essence of wholesome cooking without sacrificing flavor. An aromatic blend of herbs elevates the profile, making it an ideal choice for health-conscious food enthusiasts seeking a satisfying and delicious meal.
ingredients
- 4 boneless pork chops (6 oz each)
- 1 medium eggplant, diced
- 2 bell peppers (red and yellow), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Rub the pork chops with 1 tablespoon of olive oil, oregano, basil, and black pepper. Let them marinate for 15 minutes.
- 3.
In a large oven-safe skillet, heat the remaining olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until browned.
- 4.
Remove the pork chops and set them aside. In the same skillet, add the onion and garlic, sautéing until fragrant and soft.
- 5.
Add the diced eggplant and sliced peppers to the skillet. Stir and cook for about 5 minutes until the vegetables begin to soften.
- 6.
Pour in the balsamic vinegar and mix well. Return the pork chops to the skillet, nestling them among the vegetables.
- 7.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork chops are cooked through (internal temperature of 145°F).
- 8.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Releated Recipes
