4 pork chops, trimmed of all fat and flattened slightly
500g passata
2 sprigs of fresh thyme or oregano leaves
2 garlic cloves, peeled and chopped
2 tablesp. olive oil or rapeseed oil
1 aubergine, cut into circles
40g mature hard cheese, freshly grated
40g breadcrumbs mixed with a teasp. of thyme leaves and a drizzle of oil
150g buffalo mozzarella
To serve: Lightly dressed leaves with chopped tomatoes and sliced red onions
4 pork chops, trimmed of all fat and flattened slightly
500g passata
2 sprigs of fresh thyme or oregano leaves
2 garlic cloves, peeled and chopped
2 tablesp. olive oil or rapeseed oil
1 aubergine, cut into circles
40g mature hard cheese, freshly grated
40g breadcrumbs mixed with a teasp. of thyme leaves and a drizzle of oil
150g buffalo mozzarella
To serve: Lightly dressed leaves with chopped tomatoes and sliced red onions
To make the tomato sauce: Place the passata, thyme/oregano leaves and garlic in a sauce pan. Bring to the boil then reduce the heat and simmer for 8 minutes.
To prepare the aubergine and chops: Heat a griddle or frying pan. Brush a little oil over the slices of aubergine, season and add them to the pan. Cook for a minute or two on each side. Set aside and keep warm. Add a little more oil to the pan then season the pork chops and add them to the pan. Cook over a high heat until golden – about two minutes on each side.
To assemble: Remove the sprigs of thyme from the tomato sauce. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then sprinkle over a handful of cheese. Add the pork chops and then the aubergine slices. Spoon over another layer of tomato sauce. Sprinkle over the rest of the cheese and breadcrumbs. Tear over the mozzarella.
To cook: Bake at Gas Mark 4, 180°C (350°F) for 25 minutes, or until golden, crisp and bubbly.
Serve with a salad.
To make the tomato sauce: Place the passata, thyme/oregano leaves and garlic in a sauce pan. Bring to the boil then reduce the heat and simmer for 8 minutes.
To prepare the aubergine and chops: Heat a griddle or frying pan. Brush a little oil over the slices of aubergine, season and add them to the pan. Cook for a minute or two on each side. Set aside and keep warm. Add a little more oil to the pan then season the pork chops and add them to the pan. Cook over a high heat until golden – about two minutes on each side.
To assemble: Remove the sprigs of thyme from the tomato sauce. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then sprinkle over a handful of cheese. Add the pork chops and then the aubergine slices. Spoon over another layer of tomato sauce. Sprinkle over the rest of the cheese and breadcrumbs. Tear over the mozzarella.
To cook: Bake at Gas Mark 4, 180°C (350°F) for 25 minutes, or until golden, crisp and bubbly.
Serve with a salad.
