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Ingredients

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons fresh rosemary
• 4 pork chops
• 2 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 leeks, chopped
• 1 large zucchini, chopped
• 2 tablespoons minced garlic
• 5 small tomatoes, coarsely chopped
• 1 cup vegetable broth
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1/3 cup olive oil
• 4 fresh basil leaves

Description

A Great Way To Beat The Heat And Use The Abundant Vegetables From Your Garden. Serve With Pasta Or Bread. You May Substitute 1 Cup Wine Or 1 Cup Water With 2 Tablespoons Vinegar For The Vegetable Stock.

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