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milk extra-virgin olive oil lemon zest lemon juice oregano tarragon thyme chops salt freshly ground black pepper eggplants extra-virgin olive oil parsley scallions oregano garlic red wine vinegar lemon juice salt freshly ground black pepper vegetable oil Bread
Viewed: 11 - Published at: 4 years agoIngredients
- 1 cup plain whole-milk Greek yogurt
- 1/3 cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/4 cup chopped oregano
- 1/4 cup chopped tarragon
- 2 tablespoons thyme leaves, chopped
- 3 pounds bone-in pork rib chops, cut 1/2 inch thick
- Salt
- Freshly ground black pepper
- 2 large eggplants (about 2 1/2 pounds)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups loosely packed flat-leaf parsley leaves
- 4 scallions, coarsely chopped
- 2 teaspoons dried oregano
- 2 large garlic cloves, sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 large tomatoespeeled, seeded and cut into 1/2-inch dice
- 2 tablespoons brined capersdrained, rinsed and patted dry
- Salt
- Freshly ground black pepper
- Vegetable oil, for grilling
- Grilled bread, for serving
Method
- Prepare the Pork In a medium bowl, combine the yogurt with the olive oil, lemon zest, lemon juice, oregano, tarragon and thyme.
- Arrange the pork chops in a large baking dish and pour the marinade on top; turn to coat each chop thoroughly.
- Cover with plastic wrap and refrigerate for 24 hours.
- Make the Salad Preheat the broiler.
- Prick the eggplants all over with a fork.
- Set them on a rimmed baking sheet and rub with 2 tablespoons of the olive oil.
- Broil 6 inches from the heat, turning the eggplants every 5 minutes, until very soft and lightly charred, about 25 minutes.
- Let cool.
- Peel the eggplants and cut the flesh into 1/2-inch dice.
- Transfer to a colander set in a large bowl and let drain until completely cool.
- Transfer to a large bowl.
- Make the Salad In a food processor, pulse the parsley, scallions, oregano and garlic until finely chopped.
- Fold the mixture into the eggplant.
- Add the vinegar, lemon juice and the remaining 1/4 cup of oil and toss well.
- Fold in the tomatoes and capers and season with salt and pepper.
- Make the Salad Light a grill or preheat a grill pan.
- Scrape the marinade off the pork.
- Season the chops with salt and pepper.
- Brush the grill grates with vegetable oil and grill the pork chops over moderately high heat until just cooked through, about 4 minutes per side.
- Let the chops rest for 5 minutes.
- Serve the pork with the eggplant salad and grilled bread.
