Summary

Ingredients

• 4 pork chop (s)
• 3 large tomato (s)
• 1 zucchini
• 3 red pepper (s)
• 1 scoop mozzarella, reduced fat
• 3 sprigs thyme
• 1 sprig rosemary
• some thyme, dried
• salt and pepper
• 3 tablespoon olive oil
• 4 tablespoon balsamic vinegar

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Instructions

1. Wash the vegetables and cut them into large pieces. Wash the herbs too, pat dry, pluck the leaves from the stems and cut them into small pieces.
2. Salt and pepper the chops and sprinkle a little with dried thyme.
3. Heat 2 tablespoons of oil in a pan, add zucchini and paprika and fry both vigorously. So then add the tomatoes and season well with salt, pepper and the cut herbs.
4. Let the whole thing stew for about 2 minutes.
5. Grease a baking dish a little and put the vegetables in it.
6. In the now empty pan, heat 1 tablespoon of oil again and roast the seasoned chops until the desired brown color. This takes about 2-3 minutes with turning.
7. In the meantime, dice the mozzarella.
8. Spread the chops on the vegetables.
9. Deglaze the frying set in the pan with balsamic vinegar and distribute this stock over the chops.
10. Spread the mozzarella cubes on top and then put the mold in the preheated oven at 200 ° C for gratinating for about 15-20 minutes!
11. It goes well with a baguette, flatbread or rice!
12. Tip: If you don`t tolerate peppers well, you can briefly blanch the pods with boiling water and then peel off the skin!
13. Then the peppers will be easier to digest!