Pork Chops Ratatouille

• 6 bone-in pork chops 3/4-inch thick
• 1 eggplant small, about 1 pound, peeled and cubed
• 8 Roma tomatoes chopped
• 1 onion chopped
• 2 bell peppers cut into 1-inch pieces
• 2 summer squash quartered lengthwise and cut into 1/2-inch pieces
• 1/3 cup dry white wine
• 2 tablespoons olive oil
• 1/4 cup fresh basil minced
• 2 cloves garlic crushed
• 2 teaspoons salt
• 1/2 teaspoon black pepper coarsely ground

1. Heat oven to 350 degrees F. In 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet over high heat. Remove casserole from oven; arrange chops on top of vegetable mixture; bake uncovered for 20-25 minutes until internal temperature on a thermometer reads 160 degrees F. Serve chops with vegetable ratatouille.

eggplant small, tomatoes, onion, bell peppers, summer, white wine, olive oil, fresh basil, garlic, salt, black pepper

Taken from www.yummly.com/recipe/Pork-Chops-Ratatouille-2248797 (may not work)