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Recipe : * Marinated Pork Chops With Provencal Vegetables

Marinated Pork Chops With Provencal Vegetables
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    1 h
  • Ready in
    1 h 40
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
pork, Pork, pork chops, Vegetables

Recipe's Ingredients

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  • fine salt and freshly ground black pepper
  • finely ground herbes de provence
  • 3 large boiling onions
  • ½ green bell pepper
  • ½ yellow bell pepper
  • ½ red bell pepper
  • 1 zucchini
  • 2 large cloves garlic
  • 3 small tomatoes
  • a few sprigs fresh thyme
  • 1 fresh bay leaf
  • ½ tablespoons tomato paste
  • 300 g pork chops
  • 80 g yoghurt
  • olive oil
  • 100 ml water

  • Recipe preparation steps

  • 1
    Season the pork chops on both sides with salt, pepper, and herbes de Provence. Sprinkle lightly with olive oil and set aside to marinate for at least an hour.
  • 2
    Season the yoghurt with salt and pepper. Mix in 1/2 teaspoon herbes de Provence. Whisk in 1/2 tablespoon olive oil and set aside.
  • 3
    Heat a little olive oil in a large non-stick frying pan over medium heat. Add the onions, salt lightly, and cook until they start to color, about 2 minutes. Add the peppers, salt lightly, and continue cooking for another 3 minutes. Add the zucchini, garlic, tomatoes, tomato paste, thyme, bay leaf, and half the water. Season with salt and pepper. Cook the vegetables until tender, about 15 minutes. Add more water if the pan gets too dry. All the water should be evaporated before serving the vegetables.
  • 4
    In the meantime, heat a little olive oil in a separate frying pan over medium heat. Fry the pork chops until almost done. Set the chops aside in a warm oven until the vegetables are ready.
  • 5
    Remove the fresh herbs from the vegetables. Divide the vegetables between heated serving plates. Add a pork chop to each plate and serve. Serve the yoghurt sauce on the side.
  • Ready !