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Serves: 4
Cook Using: HobMethod
- Place the loin chops in a non-metallic bowl with the balsamic glaze, sliced garlic and thyme. Season, stir and set aside to marinade.
- Heat the olive oil in a large non-stick frying pan and fry the onion until softened, then fry the aubergine until golden add the garlic, tomatoes and red wine and simmer for 10 – 15 minutes until most of the wine has evaporated, Season with salt and pepper and keep warm.
- Heat a griddle pan or frying pan over a medium heat until hot. Add the loin chops and their marinade and fry for 3-4 minutes each side for medium, depending on the thickness of the chops. Remove from the pan and set aside to rest.
- Serve the loin chops with creamy mashed potato, aubergine salsa and garnish with fresh rocket leaves and oven roasted cherry tomatoes.
- To serve: Creamy mashed potato, Oven roasted cherry tomatoes, Rocket leaves
Ingredients
- 8 Thickly cut Northern Ireland Farm Quality Assured loin chops
- 2 tbsp Balsamic glaze
- 2 Garlic cloves thinly sliced, plus 1 large garlic clove
- 1 tbsp Chopped fresh thyme
For the aubergine salsa
- 1 tbsp Olive oil
- 1 Red onion chopped
- 1 Aubergine cut into small dice
- 1 Garlic clove crushed
- 2 Beef tomatoes skins removed, cut in half and diced
- 1 Small handful of chopped basil leaves
- Salt and pepper
