Easy Pork Chop Recipe | Mouthwatering Fusion: Pan-Fried Pork Chop with Asian-Inspired Veggie Delight

Ingredients:

• 2 pork chops
• 1 garlic clove, cut in half
• 2 spring onions (white part)
• 15g butter
• Sea salt flakes
• Black peppercorns
• Rapeseed oil
• For the vegetable stew:
• 1 aubergine, chopped (separate the skin and finely chop the flesh)
• 1 red bell pepper, deseeded and chopped
• 300g potato, peeled and chopped
• 70g celery, finely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 150ml red wine
• 3 tsp dark soy sauce
• Sea salt flakes
• Black peppercorns
• For garnish:
• Spring onions, finely sliced

Serves 2

Method:

1. Start by making the vegetable stew. Heat a sauté pan with vegetable oil over medium heat. Fry the finely chopped onion and aubergine flesh until soft and tender.

2. Add the celery and garlic, and stir well until fragrant, being careful not to burn them. Pour in the red wine and stir well to deglaze the pan.

3. Gradually add the chopped red pepper, aubergine skin, and potato to the pan. Mix everything well and reduce the heat to low. Simmer for about 30 minutes, stirring frequently. If needed, add some water to prevent the stew from burning.

4. While the stew is simmering, season the pork chops with salt. Heat a frying pan with vegetable oil over medium heat and fry the pork chops.

5. Add the garlic, spring onion (white part), and butter to the pan with the pork chops. Baste the pork chops frequently with the melted butter until they are cooked. Set the pork chops aside to rest, and season them with ground black peppercorns.

6. Season the vegetable stew with salt, black pepper, and dark soy sauce. Stir well to combine.

To serve, place a bed of the vegetable stew on a plate. Put a pork chop on top and sprinkle with finely sliced spring onions as garnish.