Rinse the chops, dry them and place them side by side in a shallow porcelain dish. Peel the garlic clove and chop very finely. Rinse the kitchen herbs and chop them finely as well. Rinse the lemon, peel the outer peel and cut into fine strips. Squeeze the juice and mix with the remaining ingredients to make a marinade. Pour over the chops form and marinate in the refrigerator for 6-12 hours. Turn to the other side from time to time.
Rinse, clean and dice the melanzani and zucchini. Rinse, clean and slice peppers into strips. Heat 1/2 of the oil in a saucepan and fry them eggplant cubes all around. Add the rest of the oil, zucchini and peppers and fry them briefly. Add tomatoes and wine, mash tomatoes. Season with salt and freshly ground pepper.
Cover and steam for 20 minutes.
Roast the chops without marinade in hot clarified butter for about 3 min. on each side. Serve with the vegetables.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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