Sautéed Pork Chops with Ratatouille

  • 1 hr total
  • 20 mins prep
  • 40 mins cook
  • serves 4 

IntroductionSkip To The Recipe

I just realized that I have not posted a dinner on my blog for a while, but the reality is that we have not been home for dinner on what seam an eternity. Tonight dinner was an adaptation from a Charlie Trotter recipe. Ratatouille is always wonderful in the summer time with all the fresh vegetables available. This version is an easy and simple one, but the flavor is just… I want to have more just by writing about it….

Tonight’s June 28, 2010 dinner:

Sautéed Pork Chops with Ratatouille
Fresh Fruit

Giangi's Kitchen Signature


Nutrition Facts
Sautéed Pork Chops with Ratatouille
Amount Per Serving
Calories 231 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 610mg27%
Potassium 603mg17%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 11g22%
Vitamin A 235IU5%
Vitamin C 24mg29%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Sautéed Pork Chops with Ratatouille

  • 1 hr total
  • 20 mins prep
  • 40 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • ½ cup diced yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 cups eggplant
  • 2 cups zucchini diced
  • 2 cups yellow squash
  • 2 cups red tomatoes (diced)
  • 4 6oz. pork loin chops
  • 2 tablespoons olive oil
  • 1 teaspoon coarse sea salt


  1. Cook the onion and the garlic with the olive oil in a large pan over medium heat for 10 minutes, or until the onion is translucent. Add the eggplant, zucchini, and yellow squash and cook for 15 minutes, stirring frequently. Add the tomatoes and season to taste with salt and pepper. Cook 10 minutes, or until the vegetables are tender.

  2. Season both sides of the pork chops with salt and pepper and place in a heavy hot sauté pan with the olive oil. Sauté the chops for 5 to 7 minutes on each side or until done.

  3. Spoon some of the vegetables onto each plate and top with a pork chop. Spoon any juices from the ratatouille around the plate. Sprinkle coarse sea salt if desired.


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