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Pork chops with ratatouille

Pork chops with ratatouille

Upgrade your classic meat and two veg with this Mediterranean-style dish

  • Feeds 4Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2220kj 525kcal
  • Fat
    Low 25%
  • Saturates
    Low 20%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 44.8g


  • 2 cloves garlic, peeled and crushed
  • 1 tsp dried thyme
  • 3 tbsp olive oil
  • Zest and juice of 1 lemon
  • 4 Co-op pork loin chops
  • 1 onion, peeled and chopped
  • 1 courgette, halved lengthways and sliced
  • 1 large red pepper, deseeded and roughly chopped (3cm pieces)
  • 1 aubergine, roughly chopped (3cm pieces)
  • 1 tbsp tomato puree
  • 400g tin chopped tomatoes with garlic and oregano


  1. Place the garlic and thyme in a bowl and add 1 tbsp of olive oil, lemon zest and lemon juice and mix, smear over the pork and set aside
  2. Preheat the oven to 180C/fan 160C/Gas 4
  3. Meanwhile, heat 1 tbsp of oil in a large flameproof dish
  4. Add the onion and cook for 5 minutes
  5. Add the courgette, pepper and aubergine and cook for 5 more minutes
  6. Stir through the puree and add the tomatoes
  7. Season well, cover and bake for 20 minutes
  8. Meanwhile, heat the remaining oil in a frying pan and cook the chops for 4 minutes on each side, until browned and cooked through

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