One-Pot Pork Ratatouille

Season the pork chops on both sides with salt and pepper.

Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.

Add olive oil and garlic. Stir until fragrant.

Combine eggplant, onion, tomato, cauliflower, and bell peppers.

Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.

Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.

Garnish with parsley.

Enjoy!