Pork chops with aubergine
The recipe Pork chops with aubergine can be made in roughly 30 minutes. This recipe serves 4. One portion of this dish contains around 32g of protein, 13g of fat, and a total of 307 calories. It works well as a rather inexpensive main course. A mixture of canned tomatoes, pork chops, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.
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.
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.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures ChardonnayChardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.