Grilled pork and ratatouille

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 35 G., saturated fats 9 G., proteins 40 G., carbohydrates 25 G., fiber 4 G., cholesterol 110 mg, sodium 250 mg, sugar 0 G.

All the ingredients of ratatouille—eggplant, zucchini, tomatoes, and green onions—are grilled until they develop delicious markings, then tossed together like a salad and served alongside grilled natural pork chops. The pork is pre-soaked in a ginger mixture and then grilled, coated with a sticky, spicy glaze of brown sugar, ginger, and red pepper flakes. Some of this glaze is used for garnishing the dish. Grilling the pork loin also takes just a few minutes, and in no time, you'll have a delicious dish bursting with vibrant flavors. This recipe is perfect for picnics.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork chops from the middle of the loin, boneless (2 cm thick; 170 g each)
1/4 cup brown sugar
7 cm ginger root, peeled and thinly sliced
1/4 cup olive oil + extra for grilling
A pinch of red pepper flakes
1/3 cup red wine vinegar
1 small or half a large eggplant, sliced into 1cm thick rounds.
1 zucchini, halved lengthwise and sliced into 0.5cm thick pieces.
1 bunch green onions, trimmed
1 cup cherry tomatoes
1/4 cup fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, zucchini, eggplants, cherry tomatoes, ginger root, brown sugar, wine vinegar, green onions, basil

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. In a large bowl, combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar, and half the ginger; stir until the sugar and salt are completely dissolved. Add the pork chops and cover them completely with cold water. Let them sit for 10 minutes. Drain and pat dry the meat, then season with salt.
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons of the glaze to a small bowl for basting grilled meats; set the rest aside for serving.

Brush the grill grate with olive oil. In a large bowl, toss the eggplant, zucchini, green onions, and tomatoes with the remaining 2 tablespoons of olive oil and season with salt. Grill the vegetables until tender, 3-5 minutes per side; transfer the onions to a cutting board and transfer the remaining vegetables to a large bowl. Grill the pork chops until cooked through and crispy, 4-6 minutes per side, basting with the reserved glaze during the last few minutes of cooking.
Chop the green onions and add them to the vegetables along with the basil. Coat the cutlets with the remaining glaze. Serve with the vegetables.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Picnic / Backyard Recipes / Grill, barbecue / Grilled pork loin / Grilled meat / Grilled vegetables and fruits / / Food Network - recipes