My wife’s grandpa sent us home with an eggplant from his garden the other day, and we wanted to feature it prominently on our plates. Having successfully turned eggplant into sauce before (Rhubaba Ghanoush and Roasted Eggplant and Cashew Curry), we opted to go in the sauce direction again…but with very different flavours. It was a big hit all around, and it made plenty of leftovers that we used in wraps and even as a sauce for chicken tenders for a few days after this meal.
We served our pork atop Sneaky Mashed Potatoes. I guess, in this case, there was no “sneakiness,” as my sous chef saw everything that was going into them…but even absent the wanton deceit I have perpetrated in the past, he went back for seconds on the potatoes…and a weight was lifted off my conscience.
Time: 40 Minutes
- For your Pork:
- Pork Loin Chops
- For your Sauce:
- Smoked Paprika
- Garlic Powder
- White Pepper
- Wash and dice your leek and eggplant.
- Melt some butter in a large pot, and add your sliced leek.
- When your leek turns opaque, add in your eggplant and seasonings. Stir as it cooks, and wait for your eggplant to soften.
- As your eggplant cooks, give your pork loin chops a quick salt sprinkle on the top and bottom, and let sit.
- When your eggplant has softened and begun to brown a little, turn the temperature down to low, and pour in your milk. Bring to a simmer, and allow your eggplant to poach in the milk.
- Heat a heavy bottomed (we prefer Cast Iron) pan with a little butter, and when it’s melted and hot, place your pork in. Cook for about 5 minutes per side until you have a nice golden brown on the top and bottom, and the internal cooked temperature reaches at least 145 degrees F (165 for well done).
- As your pork cooks, puree your eggplant and leek mixture. We used an immersion blender to not have to make our for processor dirty…but a food processor or blender will work too.
- When your pork is done, slice it thinly, arrange on your plate, and top with sauce.
- Devour, and enjoy!