PORK CHOPS WITH SAUTEED VEGETABLES

You won’t believe how this recipe turns out! The vegetables are absolutely outstanding and the meat tastes so good! Pair with a wonderful red wine such as Chateauneuf-du-Pape from the Southern Rhone region! Enjoy!

Preparation: 45 min; cooking time: 1 hour 15 min.

Serving 4

4 thick-cut pork chops (ribs)

1 lb. petites red potatoes

8 sprigs of thyme

4 carrots, peeled and julienned

1 lb. snow peas

½ lb. green beans

15 green onions, peeled, green part discarded and sliced

8 garlic cloves, with their skin

4 oz. bacon, diced

Fresh parsley for garnish

1 ½ tbsp olive oil

2 tbsp butter

½ cup white wine

½ tsp of sugar

Salt and pepper

Wash, dry and cut the potatoes in half.

Cook the carrots, snow peas and green beans separately in salted boiling water until tender. Drain and set aside.

Season the pork chops with salt and pepper.

In a Dutch oven, heat the olive oil on medium heat. Add the pork chops, green onions, garlic cloves and thyme. Cook the pork chops 3 minutes on each side, until golden brown. Stir often.

Add the potatoes. Cover and cook on medium-low heat 10 minutes. Turn the pork chops over and potatoes and cook 10 more minutes.

Add the white wine in the Dutch oven and bring to a boil. Add also ¼ cup of water for the juice. Season the preparation with salt and pepper.

Melt the butter in a large frying pan. Add the bacon and cook 5 minutes on medium heat until golden. Add all the vegetables and sugar. Combine. Cook 5 minutes, stirring often.

Serve the pork chops over the vegetables in individual plates. Garnish with fresh parsley. Coat the meat and vegetables with the juice.

Bon Appétit!