Skillet Pork Provencal

Pork with eggplant, tomatoes, and mushrooms.

  • Servings: 6
  • Cook Time: 40 mins
  • Main Ingredient: Pork


  • 1/4 cup flour
  • 1/4 tsp. ground black pepper
  • 6 whole boneless pork chops ((about 1 1/2 lb.))
  • 1/4 cup olive oil
  • 1/2 cup onion (chopped)
  • 1 garlic clove
  • 2 cups eggplant (chopped)
  • 1 cup mushrooms (halved)
  • 1 14.5 oz. can stewed tomatoes
  • 1/3 cup Regina ® Red Wine Vinegar
  • 1/2 cup ripe olives (coarsely chopped)
  • 1 Tbsp. fresh basil (chopped)
  • long-grain white or wild rice (cooked)


Mix flour and pepper; coat pork chops with flour mixture. In large, over medium heat, brown pork chops on both sides in 2 Tbsp. oil, about 8 to 10 minutes. Remove from skillet. In same skillet, sauté onion and garlic in remaining oil until tender. Stir in eggplant and mushrooms; cook 3-4 minutes or until vegetables are tender-crisp. Stir in tomatoes and vinegar; heat to a boil. Reduce heat to low; return pork to pan. Cover and simmer for 15 minutes. Uncover; stir in olives and basil and cook 10 minutes or until pork is done, stirring occasionally. Serve over rice. Makes 6 servings. * Regina ® Red Wine Vinegar with Garlic Flavor may be substituted.

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