Pasta, Risotto and You

By Nancy Caivano


Balsamic Grilled Pork Chops
with Grilled Tomato & Eggplant Compote

Serves 6


6 one-inch thick center-cut pork chops
Salt and Pepper
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1 small onion, thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
Cooking Spray
Olive oil for brushing
1 eggplant cut into 3/8" thick slices
3 large ripe (or 6 plum) tomatoes,
   cut into 3/8" thick slices
1 large sweet onion
   cut into 3/8" thick slices
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1/4 cup red wine vinegar
Pinch of sugar
2 tbsp olive oil
3 tbsp parsley, chopped
3 tbsp basil, julienne


Season pork on both sides with salt and pepper. Arrange in a shallow baking dish in a single layer.

In a small bowl, combine garlic, onion and balsamic vinegar. Whisk to combine. Whisk in olive oil. Pour over pork. Marinate 30 minutes, turning after 15 minutes.

Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high. Season eggplant, tomatoes and onion with salt and pepper on both sides and brush with olive oil on both sides. Grill vegetables until well browned and softened. Remove from grill, dice, and combine in a large bowl. Add garlic, vinegar, sugar, 2 tablespoons olive oil, parsley and basil. Combine well. Cover and let sit at room temp until pork is ready.

Spray grill rack with cooking spray. Remove pork from marinade, shaking off excess. Discard marinade. Grill until pork is well browned and cooked to desired temp (I prefer medium).

Remove from grill and place on serving platter or individual plates, topped with compote.


Pasta Risotto and You


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This page created June 1999

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