Roasted Pork Chop With Eggplant Salad

Roasted Pork Chop With Eggplant Salad

Chef Justine Kelly Makes a simple and delicious pork chop dinner.

5 col

Serves: 2 people
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes

(2) pork chop (6 oz each)
Spice mix: cumin, coriander
1 lemon
Small bunch mint
Heirloom cucumber
1-teaspoon sumac
Chimichurri: cilantro, garlic, mint, lime, olive oil, salt and pepper

Pre-heat oven to 400 F

Preparing the pork and eggplant
Slice the eggplant in half and then in ½ inch half moons. Season with salt. Let rest for 10 minutes. Rinse, drizzle with oil and roast until caramelized and tender, about 25 minutes. In a bowl, combine the spice mix with 1-teaspoon oil. Season with salt, add the pork and toss to coat

Let stand at room temperature while you prepare the salad


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Preparing the eggplant-melon-cucumber salad
Zest and juice the lemon. Tear the mint leaves into coarse pieces. Cut the peel from the melon and cut the melon into ¼-inch slices. Cut the cucumber into half-moon slices

In a bowl, combine the roasted eggplant, cantaloupe, cucumber and mint. Add the zest, 1 tablespoon of the lemon juice, the sumac, a drizzle of oil and season with salt

Cooking the pork
In a grill pan or cast iron frying pan, warm 1-tablespoon oil over medium high heat. Add the pork and cook until well browned and cooked through, about 5 minutes on each side. Set aside to rest. While the pork cooks, make chimichurri

Make the chimichurri
Chop the cilantro and mint. With the side of a knife, mash the garlic to a coarse paste. Zest and juice the lime

In a bowl, combine the cilantro, mint, garlic and 2 tablespoons oil. Season with salt and pepper

Transfer the pork to serving plates. Serve with the chimichurri and the salad

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