Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice, France.

With so many variations, the tomato-ey stewed veggie dish can take so many different shapes and forms and even flavors! 

This decadent creamy version of the French tomato stew excludes onion and garlic, but includes Italian seasonings, mustard, smoky paprika, and sour cream. It is cooked with new potatoes and served over perfected oven roasted pork loin chops.

Oven Roasted Pork Loin & Creamy Ratatouille

2 medium pork loin chops
1 Tbs. Italian seasoning
½ tsp. smoked paprika
½ tsp. mustard seed, ground
kosher salt and pepper

2 Tbs. butter
2 Tbs. olive oil
(the two fats have different smoke points and flavors, creating a more complex flavor profile overall when combined)

6 small new potatoes, thinly sliced
1 large zucchini, sliced
¼ cup roasted red peppers, diced
½ cup pureed tomatoes
¼ cup sour cream
1 tsp. Italian seasoning

2 green onions, chopped

In a small bowl, mix together the Italian seasoning, paprika, mustard seed, and an ample amount of salt and pepper.

Preheat the oven to 425° F.

Dry the pork loin with a paper towel and thoroughly rub all surfaces of the meat with the spice mixture.

In a large Dutch oven, melt the butter and heat the oil over medium-high heat.

Sauté the pork for 3-5 minutes and then flip to repeat on the other side – searing both sides of the chops.

Transfer the seared meat, reserving the spiced butter and oil, to a foil lined baking dish and bake (covered in foil) for 10-12 minutes, until the meat reaches an internal temperature of 164°F.

While the meat roasts, sauté the potatoes and zucchini in the reserved butter and oil until soft.

Stir in the roasted red peppers, tomatoes, and sour cream.

Remove from heat and cover, allowing the veggies to continue to meld in flavor and soften for 3-4 minutes.

Remove the pork from the oven and serve over the Creamy Ratatouille.

Garnish with green onions.