Summer Garden Pork Chops

Ingredients

• 2  carrots chopped
• 1  cinnamon sticks 
• 4  basil leaves fresh
• 2 teaspoons rosemary fresh
• 2 tablespoons garlic minced
• 2 teaspoons garlic powder 
• 1  bell pepper green chopped
• 0.5 teaspoon ground allspice 
• 2  leeks chopped
• 0.3 cup olive oil 
• 1  onion chopped
• 4  pork chops 
• 2 teaspoons salt 
• 5 small tomatoes coarsely chopped
• 1 cup vegetable broth 
• 1 large zucchini chopped

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
2. Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly.
3. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
4. Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom.
5. Pour over the vegetable and pork chops.
6. Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.