Seared Pork Chops with Eggplant
Recipe Images
Ingredients
1 pork chop
1 tbsp. paprika
1/2 eggplant, diced
2 tbsp. olive oil
1/2 red pepper, diced
1 pickled chili pepper, chopped finely
1 tbsp. balsamic vinegar
1/2 tsp. sugar
6 oz. canned tomatoes or 1 large chopped tomato
Small handful of chopped basil leaves
Salt and pepper to season
The perfect dinner for one. A midweek meal that you'll want to repeat again and again.
Directions
Sprinkle the pork chop with the paprika and set aside.
Sauté the eggplant with the olive oil, red pepper and chilli until soft. When the eggplant is golden brown, add the balsamic vinegar and sugar and reduce.
Add tomato and basil, season, and continue to cook on a low heat for about 10 minutes.
Meanwhile sear your pork chop over a high heat until done to your liking.
Serve the pork chop over the eggplant mixture and enjoy.
Additional Notes
To get the best coloring on the pork, do not add butter or oil. Use a dry pan on the highest heat.
