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Pork Chops with Aubergine

The secret to this great recipe is the aubergine sauce: we could (and did!) eat it right out of the pan with a large spoon. It would complement almost everything from roast chicken to grilled steak, and we can even imagine it topping a pizza with a scattering of feta cheese. It has already become a staple in our kitchens and we predict the same for you once you try it.

Pork Chops with Aubergine

1 tbs. olive oil
1 medium aubergine (eggplant), peeled and cut into small cubes
1 tbs. balsamic vinegar
1 tsp. sugar
1 x 14 oz. can chopped tomatoes
1 garlic clove, minced
handful of torn basil leaves
4 boneless pork chops

Heat the oil in a large skillet and tip in the aubergine. Cook over a medium heat unto soft and golden, 5-6 minutes. Pour in the vinegar. Once the bubbling subsides, stir in the sugar, followed by the tomatoes, garlic, and basil. Season. Cook over a medium-high heat until the sauce has thickened.

Meanwhile, heat the grill to medium and season the pork. Cook for 12-15 minutes, turning halfway through, until cooked to your liking. Serve with the aubergine sauce.

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