Côtes de porc à la provençale/Porc Chops marinated with herbs

For 4 persons:

4 pork chops

2 soupsp. olive oil(or avocado oil)note: cook with avocado oil then serve with olive oil(optional)

2 cloves of garlic(minced)

1 soupsp fresh rosemary(chopped)

2 soupsp. fresh thyme(or 2 tbsp. herbs de provence)

2 soupsp. balsamic vinegar

4 tomatoes cut in 2 pcs.

1 big red capsicum in 2cm straps

4 small zucchini peeled et cut in 2 lengthwise(excluded but optional)

1 large Eggplant(added) sliced ¼ inch thick

1. Preheat the oven to 220 C and lightly oil a big /wide plate baking dish. Spread the pork chops in the plate. In a salad bowl, mix the olive oil(avocado oil),garlic, rosemary thyme and 1 tbsp. of balsamic vinegar, then layer the meat with the half of the sauce. Salt and pepper. Cover and marinate it for 20 minutes.

2. Place the eggplant first(bottom layer). Place each pork chop on top of the 2 slices of eggplant then place the 2 halves of the tomato on top of each pork chop and pour the rest of the balsamic vinegar evenly over the tomatoes.

3. Add the capsicum (and the zucchini) in the reserved mixture, mix well and spread them around the meat. Put the plate(baking dish) in the oven and cook for 45 minutes. Serve with green salad or with basmati rice.