Smoky Aubergine Stuffed Pork Chops

Ingredients

• 4 thick bone-in or boneless pork chops, about 3 to 4 cm thick
• 1 small aubergine, diced small
• 2 roasted red peppers from a jar or homemade, drained
• 1/3 cup fresh breadcrumbs
• 3 tablespoons olive oil, divided
• 1 garlic clove, finely grated or minced
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice, plus extra to taste
• 2 tablespoons chopped parsley
• 1 tablespoon chopped basil
• 1/2 teaspoon fine salt, plus extra for seasoning
• Black pepper
• Optional: pinch of chili flakes

Method

1. Heat the oven to 220 C / 425 F. Toss the diced aubergine with 1 tablespoon olive oil, garlic, smoked paprika, a pinch of salt and black pepper. Roast for 18 to 22 minutes until collapsed, golden at the edges and soft enough to mash.
2. Lower the oven to 190 C / 375 F. Mash the roasted aubergine roughly with breadcrumbs, half the parsley, basil and 1 teaspoon lemon juice. It should look moist but not wet. Add a few more breadcrumbs if it seems loose.
3. Pat the pork chops dry. Cut a pocket into the side of each chop without slicing all the way through. Season inside and outside with salt and pepper. Spoon in the aubergine filling, keeping it loose rather than tightly packed.
4. Warm 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the chops for 3 to 4 minutes per side until browned.
5. Transfer the skillet to the oven and bake for 8 to 12 minutes, depending on thickness, until the pork is cooked through and still juicy. Rest for 5 minutes.
6. While the chops cook, blend roasted red peppers with 1 tablespoon olive oil, remaining lemon juice, remaining parsley, a small pinch of salt and black pepper. Warm gently in a small pan if desired.
7. Slice or plate the chops with the warm pepper coulis, extra herbs, lemon wedges and a simple green salad.

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