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Nutrition: per serving

  • kcal417
  • fat25g
  • saturates8g
  • carbs11g
  • sugars9g
  • fibre5g
  • protein38g
  • salt0.43g
    low

Method

  • step 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, followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.

  • step 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.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.7 out of 5.21 ratings
togosdad avatar

togosdad

Oh my! I cannot tell you how delicious this is. And so very easy. The aubergine and tomato is sweet and basilly and I cannot wait to use it as a sauce with pasta! I air-crisped my pork chop in a Ninja Foodi and it was succulent and cooked to perfection.

lizleicester

A star rating of 5 out of 5.

This is delicious. I served it with pulled pork and it was a really good combo.

jupiter5

Really good and easy. Used fresh tomatoes and garlic instead of chopped ones. Still super speedy meal.

annaloufood

A star rating of 5 out of 5.

A quick and simple but really tasty accompaniment to pork chops. I didn't have tinned tomatoes with garlic so added two garlic cloves and the tinned tomatoes had herbs in it which worked well. Like others I added feta and served it with couscous and green beans - delish. Even my 7 month old enjoyed…

tandemstoker

Lovely and simple!

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