Pork chops with oven-roasted vegetables

Ingredients

• 1 kg of pork loin
• One head of garlic
• spices for roasting
• salt
• 5 to 6 peppercorns
• 2 bay leaves
• 100 ml of white wine
• 200 ml of oil
• 300 ml of tomato juice
• 300 g of green beans
• 2 carrots
• 1 onion
• 2 mild bell peppers
• 300 g of ground apples
• 200 g of mushrooms
• 200 g of tomatoes
• 1 eggplant
• 1 zucchini
• 1 bunch of parsley and dill

Wash the meat, pierce it with 4-5 cloves of garlic, season it, and place it in a baking dish.

Pour la préparation, add 100 ml of oil, the bay leaf, peppercorns, a little water, and the wine.

Cover with aluminum foil and bake at 200 °C.

When the meat is almost cooked, add 150 ml of tomato juice and return it to the oven for another 5 minutes, then cut it into portions.

In a baking dish, pour in 150 ml of oil and arrange the sliced onion, trimmed and halved green beans, sliced carrots, chopped bell peppers, chopped mushrooms, peeled eggplant, and cubed zucchini.

Add the sliced tomatoes, salt, spices, a little water, cubed potatoes, and 4-5 cloves of minced garlic.

Cover with aluminum foil and bake.

When the vegetables are almost cooked, add the remaining tomato juice and return to the oven for another 5 minutes.

Serve the vegetables alongside the pork, sprinkled with chopped herbs.