Palermitana-Style Pork Chop

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This recipe features lean and herby pork chops marinated in balsamic mixture and cooked to perfection and coupled with a tasty eggplant stew.

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves 4

INGREDIENTS
FOR THE PORK CHOP

4 pieces pork chops, fat trimmed
2 pieces garlic
40 ml balsamic vinaigrette
10 ml honey
5 grams sugar
1 sprig rosemary
1 piece mint
Salt and pepper, to taste
15 ml olive oil

FOR THE BREADCRUMBS
120 grams breadcrumbs
60 grams grated Parmesan cheese
4 grams basil, chopped
4 grams parsley, chopped
2 grams mint, chopped
Zest of 1 lemon

FOR THE EGGPLANT STEW
200 grams eggplant
10 grams garlic
20 grams onion
30 ml olive oil
150 grams tomatoes, diced
4 pieces basil leaves

PROCEDURE
1 In a bowl, mix the balsamic vinaigrette, olive oil, honey, sugar, mint, and rosemary. Add 4 tablespoons of water and marinate the pork chops for 10 minutes.
2 In another bowl, mix the breadcrumbs, Parmesan cheese, parsley, basil, mint, lemon zest, salt, and pepper.
3 Remove the pork chop and dry with kitchen towel. Brush the pork chops with olive oil and dust with the breadcrumb mixture. Press lightly with your hands.
4 Cook in the oven at 220º C for 15 minutes.
5 Preheat grill pan and cook the pork chop on both sides until golden brown.
6 In a pan, sauté onions and garlic. Add eggplant, tomatoes, salt, and pepper. Cook for 10 minutes until the eggplants are soft. Add basil.
7 In a pan, reduce the pork chop marinade until it reaches a syrupy consistency. Serve the pork chop with the eggplant stew and lemon wedge in balsamic reduction.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.