Pork Chops with Eggplant
Pork Chops with Eggplant



  • 1 tbsp olive oil
  • 1 eggplant, cubed
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 400g tin of chopped tomatoes with garlic
  • Handful of torn basil
  • 4 pork chops
  • Heat the oil in a pan, and fry the eggplant for about 5-6 mins or until golden and soft. Add the vinegar, and once bubbling away, stir in the sugar, tomatoes, and torn basil. Season well, then cook over a high heat for 5 mins to thicken the sauce.
  • Meanwhile, heat the grill to a medium setting and season the chops. Place the meat under the grill for 15 mins, turning once halfway through, until golden and cooked through. Serve with the eggplant on the side, and some crusty bread.
25 mins
4 serving

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