Tonight we served Pork Chasseur and Ratatouille with Herb Polenta, steamed vegetables andAsparagus. I grilled the chops while i made the sauce by sauteing onions, garlic, leeks, peppers and mushrooms. I then added chopped oregano, sage, thyme and rosemary. I deglazed the pan with red wine and then added chopped fresh tomato, basil and parsley. After checking the seasoning I added chunky salt and pepper and poured the sauce over the chops and finished cooking them in the oven. I made the Ratatouille in the same manner as the sauce but also sauteed Zucchini, Eggplant and Garbanzo Beans before adding the wine and herbs.
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