Lamb chops with Skillet Ratatouille and couscous are featured in a new episode of “Jayni’s Kitchen,” which debuts at 6:30 p.m. Tuesday on Sunflower Broadband Channel 6.

Oven-Roasted Pork Chops with Sage are served with Braised Carrots and Fennel with Rosemary and Thyme. That recipe is available online along with a new, searchable database of “Jayni’s Kitchen” recipes at FreeStateStudios.com/shows/jaynis-kitchen.html.

“Jayni’s Kitchen” debuts at 6:30 p.m. Tuesday on Sunflower Broadband Channel 6 with repeats throughout the week.

Lamb Chops with Skillet Ratatouille and Couscous

Skillet Ratatouille:
1 medium eggplant (2 cups diced)
1 cup diced onion
1 small red bell pepper, seeded
1 small zucchini
5 tablespoons olive oil, divided
3 garlic cloves, minced
1 14-ounce can fire-roasted chopped tomatoes
1 teaspoon herbes de Provence
Salt and black pepper, to taste
1/4 cup finely chopped flat leaf parsley

Couscous:
11/2 cups low-sodium chicken broth
1 cup couscous
1/2 teaspoon salt

4 whole garlic cloves, peeled
3 tablespoons olive oil
8 lamb loin, rib or sirloin chops

Salt and black pepper
1/3 cup dry red wine (optional)

Flat leaf parsley sprigs for garnish

Skillet Ratatouille: Remove some or all of the eggplant skin using a vegetable peeler, if desired. Slice the eggplant into 1/2-inch thick slices. Salt both sides of the slices and lay them on paper towels to drain for about 20 minutes. Pat dry with additional paper towels. Cut the eggplant into 1/2-inch dice and measure 2 cups. Cut the onion, pepper and zucchini into 1/2-inch dice and set aside. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté until golden, about 8 minutes. Transfer the eggplant to a plate. Add the remaining 2 tablespoons of olive oil and when hot add the onion, red pepper and zucchini and sauté for 8 to 10 minutes, until golden. Add the minced garlic and cook for 1 minute more. Return the eggplant to the skillet and add the tomatoes and herbes de Provence. Season with salt and pepper and simmer over low heat for 8 to 10 minutes more, stirring occasionally, until the vegetables are tender and the ratatouille thickens. Add the parsley during the last 3 minutes of cooking.

Couscous: Heat the chicken broth in a medium saucepan over high heat until boiling. Remove the pan from the heat and stir in the couscous and salt. Cover and let stand for about 10 minutes, until the liquid is absorbed.

To cook the lamb chops: Smash the garlic cloves and place them in a small bowl. Add 3 tablespoons of olive oil and let the mixture stand for about 10 minutes. Trim the excess fat from the lamb chops, if desired. Season them with salt and pepper. Heat the olive oil with the smashed garlic cloves in a large skillet over medium-high heat. When hot, add the chops (do not crowd) and brown on the first side, about 3 minutes. Turn the chops over, reduce the heat to medium and cook for 3 to 4 minutes more for medium-rare. Transfer the chops and the browned garlic to a warm plate and tent with aluminum foil for 5 minutes.

Wine Glaze Option: Skim the fat from the skillet. Add 1/3 cup of red wine to the skillet and heat over medium-high heat. Scrape up the browned bits and reduce the wine by half. Brush the lamb chops with the wine glaze.

To serve, fluff the couscous with a fork and place scoops on four dinner plates. Spoon some of the ratatouille on the couscous. Arrange two lamb chops on each plate and top with some of the browned garlic. Garnish with parsley sprigs. Serves 4.

Tip for serving Couscous and Ratatouille: For a chef-style presentation, place a ring mold on a plate and spoon a serving of couscous into the mold, gently pressing it with the back of a spoon. Top with some of the ratatouille and carefully remove the ring. Repeat on each plate. Garnish with parsley sprigs.

Oven-Roasted Pork Chops with Sage

4 pork bone-in rib or loin chops, 1-inch thick

Salt and black pepper, to taste

8 fresh sage leaves

1 tablespoon olive oil

1 tablespoon butter

Topping:

1/2 cup fresh breadcrumbs

2 tablespoons grated Parmigiano-Reggiano cheese

2 tablespoons melted butter

2 teaspoons Dijon mustard, divided

Place the pork chops on a plastic cutting board. Rub a small amount of olive oil into both sides of the chops and season with salt and pepper. For each chop, press one sage leaf in the center of the meat and, using the blunt side of a knife, gently tap the leaf to adhere it to the pork chop. Turn the chop over and repeat on the other side.

Heat the olive oil and butter in a stainless steel (oven-proof) skillet over medium-high heat. When hot, add the pork chops and brown on the first side for about 3 minutes. Turn the chops over and brown on the other sides for 30 seconds more. Remove the skillet from the heat.

Topping: Toss the fresh breadcrumbs, grated cheese and melted butter together in a small bowl. Spread 1/2 teaspoon of Dijon mustard on the browned tops of each pork chop and cover each with about 2 tablespoons of the topping.

Place the skillet with the chops in a 400-degree oven and roast for 5 to 8 minutes, until the chops reach a temperature of 140 to 145 degrees. Transfer the pork chops to a warm platter and let rest for 5 minutes before serving. Serves 4.

— Recipes by Jayni Carey

• See a recipe for Braised Carrots and Fennel with Rosemary and Thyme at FreeStateStudios.com/shows/jaynis-kitchen.html.