Name: Pan-Fried Pork Chops with Eggplant & Tomato Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 3 eggplants; 1 ½ small pkgs fresh basil; 6 cloves garlic; 6 pork chops, bone-in; balsamic vinegar; black pepper; extra virgin olive oil; salt; virgin coconut oil

Pan-Fried Pork Chops with Eggplant & Tomato SautéPan-Fried Pork Chops with Eggplant & Tomato Sauté — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

3 eggplants

1 ½ small pkgs fresh basil

6 cloves garlic

6 pork chops, bone-in

balsamic vinegar

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim off and discard the ends of the eggplants; medium dice the eggplants (cut into 1 ¼-cm cubes) and transfer to a large bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the chops to a plate and cover with foil to keep warm.

Preheat a sauté pan over medium heat.

While the pan heats up, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the pan is hot, add olive oil and swirl to coat the bottom.

Add the garlic to the pan; stir until fragrant, 15 to 30 seconds.

Add the eggplant to the pan and season with salt and pepper; increase the heat to medium-high. Cook, stirring frequently, until just tender, 5 to 7 minutes.

While the eggplant cooks, pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons.

Add the balsamic vinegar to the eggplant and stir for about a minute.

Add the diced tomatoes and most of the basil (save a little for garnishing) to the pan; season the mixture with additional salt and pepper. Cook, stirring occasionally, until the sauce has thickened, 4 to 5 minutes.

To serve, divide the pork chops and eggplant sauté between plates and garnish with the remaining basil. Enjoy!

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