Get out the olives and capers to make this easy-to-make, yet impressive Provençal-style pork chop dish.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 boneless pork chops (1 lb.), 1 inch thick
1 small eggplant, peeled, sliced
1/4 cup finely chopped onions
1/4 cup chopped celery
1 tsp. minced garlic
1/3 cup HEINZ Tomato Ketchup
1/4 cup water
1/4 cup sliced black olives
1 Tbsp. rinsed capers
1/4 tsp. dried basil leaves, crushed
1/4 tsp. dried oregano leaves, crushed
1/4 tsp. black pepper
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Let's Make It
Heat oil in large skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chops from skillet. Discard all but 2 tsp. drippings from skillet.
Add eggplant, onions, celery and garlic to reserved drippings; cook 4 to 5 min. or until tender, turning eggplant and stirring vegetables occasionally. Add remaining ingredients; mix well. Cover; simmer on medium-low heat 10 min., stirring occasionally.
Return chops to skillet; cover. Simmer 15 min. or until chops are done (145ºF), turning chops after 8 min. Remove from heat. Let stand 3 min. before serving.
Serve with a side mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.