Pork Chops with Vegetables à la Provençale

Ingredients

• 4 Quebec hotel-cut pork chops (bone-in), about 2,5-cm (1-in.) thick
• 1/4 cup 60 ml olive oil
• 2 tbsp. 30 ml Dijon mustard
• 1 tbsp. 15 ml herbes de Provence (or oregano and basil mix)
• 2 red bell peppers, seeded and cubed
• 2 zucchinis, cut into 1-cm (1/2-in.) thick slices
• 2 onions, quartered
• 1 small eggplant, cut into 1-cm (1/2-in.) thick slices
• Salt and freshly ground pepper, to taste