1
Preheat the oven to 425°F.
2
On one or two baking sheets, toss the eggplant, onion, bell peppers and zucchini with 3 tablespoons olive oil and 1 teaspoon each salt and pepper. Roast for 15 minutes, until browned and softened.
3
Heat the remaining 2 tablespoons olive oil in a large skillet. Add the garlic and oregano and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper.
4
Fold the roasted vegetables into the tomato sauce, bring to a simmer and cook for 15-20 minutes, stirring occasionally. Garnish with basil.
5
Toss the potatoes with the oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with thyme and parsley.
6
In a small saucepan, combine all of the cider glaze ingredients and bring to a boil. Reduce the heat to low and simmer until reduced by ⅓.
7
Reduce the oven to 375°F. Heat a grill or large skillet to high heat.
8
Pat the pork chops dry with paper towels, brush with oil and season with salt and pepper.
9
Sear the pork chops on each side for 2-3 minutes, until browned. Transfer to a baking sheet and brush with cider glaze. Finish cooking in the oven to reach desired doneness, 15-20 minutes. Let the meat rest for 5 minutes before serving.
10
Meanwhile, return the remaining cider glaze to a simmer and reduce until syrupy. Brush the cooked pork chops with remaining glaze.
11
Divide the ratatouille between plates. Top with pork chops and roasted potatoes. Garnish with baby arugula.