Ratatouille with Pork Chops and Fennel
In an extra large saucepan, warm the EVOO on medium heat. After a couple minutes, sear the pork chops for about 3 minutes each side, just to seal the outside. Remove from the pan and set aside.
Chop the onions and garlic. Add to the extra large saucepan, as well as the oregano, and sauté for 5-7 minutes on medium, gently scraping the bottom of the pan from the pork chops.
Dice the fennel, including the white and green parts (about 1/2 way down the stalk), and add to the onion mixture. Sauté for another 5-7 minutes.
Dice the zucchini and eggplant into bite-sized pieces. Add to the saucepan, toss and sauté for about 5 minutes.
Add the crushed tomatoes and tomato paste, mix thoroughly. Add the red wine and continue to simmer on medium heat for about 10 minutes. Roughly dice the fresh tomatoes and add to the mix, as well as salt and pepper.
Nest the pork chops back into the mixture. Reduce the heat to low, covered, and simmer on low for at least 20 minutes, turning the pork chops after 10 minutes.
This is great to eat as a main dish or serve over polenta or pasta! Mangia!
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