Ingredients :
- ◆◆◆◆◆◆◆◆◆◆pork chops◆◆◆◆◆◆◆◆◆
- 1 pound pork chops bone in
- 1/4 cup paprika
- 1/3 teaspoon salt
- 1/4 teaspoon granulated garlic powder
- ◆◆◆◆◆◆◆◆◆◆◆◆◆eggplant◆◆◆◆◆◆◆◆◆◆◆◆◆
- 1 large aubergine eggplant
- 1/2 teaspoon salt
- ◆◆◆◆◆◆◆◆◆◆sauce◆◆◆◆◆◆◆◆◆◆◆
- 29 ounces crushed tomatoes
- 14 ounces diced tomatoes
- 1 tablespoon basil
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon seasoned salt
- ◆◆◆◆◆◆◆◆◆◆◆toppings◆◆◆◆◆◆◆◆◆◆◆◆
- 8 ounces block mild cheddar cheese
- to taste red pepper flakes
Method :
- Wash the pork chops. Peel and dice the eggplant.
- Heat a pan and add pork chops. Get them browned on one side. Turn and add spices. Paprika, salt, and garlic.
- After 7 minutes add crushed tomatoes, eggplant, and salt. Pork chops are still cooking.
- Add basil. Cover and simmer 7 minutes.
- Add parmesan
- Stir in a bit keeping pork chops on the bottom. Cover for 5 minutes.
- Break the cheddar cheese up into chunks and add to top. Add seasoned salt. Cover till melted. Around 13 minutes simmer with cover on. Make sure eggplant is good and done.
- Remove from heat let sit 5 minutes. For those who wish the red pepper flakes add to taste. Serve I hope you enjoy!
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