Pork chops with aubergine / eggplant

Don't you find the weeks pass by so quickly? The month of April has come and almost gone ... and here in the UK, (for most), it is a three day bank holiday weekend. So a nice way to start the weekend could just be to add the ingredients of this lovely dish to your shopping list and cook it tonight! 

Aubergines/eggplants are such a lovely vegetable and when you add tomatoes, garlic and basil it just adds to the taste ...

Have a look and see what you think.

Ingredients:
Serves 4

1 tbsp olive oil
1 medium aubergine/eggplant, cut into small cubes
1 tbsp balsamic vinegar
1 tsp sugar (or sweetener of your choice if preferred)
400g can chopped tomatoes with garlic
handful basil leaves, torn
4 boneless pork chops

Method:
1. Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until soft and golden. Pour in the vinegar. Once the bubbling subsides, stir in the sugar (sweetener), followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.

2. Meanwhile, heat the grill to medium and season the pork. Place the chops under the grill for 15 mins, turning halfway, until golden and cooked through.

Serve the chops with the aubergines on the side - approx 11g carb per serving

Suggestion:

Why not crumble some feta cheese on top and serve with green beans ...

From original recipe idea here

Cheers ...

All the best Jan