Summer Garden Pork Chops Popular Recipes

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Summer Garden Pork Chops

"A super way to overcome the warmth and use the ample veggies from your lawn. Serve with pasta or bread. You may alternative 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock."

Ingredients :

2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
four beef chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 massive zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth
1 cinnamon stick
half of teaspoon floor allspice
1/three cup olive oil
four fresh basil leaves

Instructions :

Prep : 35M	Cook : 4M	Ready in : 55M

Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, gently brown in as little oil as viable; set apart.
Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir little or no until they begin to caramelize or burn barely. Layer 1/2 the vegetable aggregate, consisting of the tomatoes, in the bottom of a dutch oven or big saucepan. Arrange the chops on top after which pour the relaxation of the vegetable aggregate on top.
Heat the vegetable stock inside the saute pan and stir to loosen bits of food on the lowest. Pour over the vegetable and beef chops.
Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 mins.

Notes :

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