Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Cut 12 ounces pork loin crosswise into two 1-inch-thick chops and pat dry. Season all over with:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground sumac
   • 1/2 teaspoon paprika
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned pork stand for 15 minutes while preparing the remaining ingredients.

2. 2.

   Prepare the vegetables:

   • Cut 1 medium eggplant into 3/4-inch cubes
   • Dice 8 ounces Roma tomato
   • Thinly slice 4 ounces red onion
   • Mince 1 garlic clove

   Keep the tomato separate from the other vegetables.

3. 3.

   Make the garlic yogurt by combining:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 1 minced garlic clove
   • 1/4 cup chopped fresh parsley
   • 1/4 teaspoon kosher salt

   Set aside for serving.

4. 4.

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and red onion, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for 8 minutes, stirring occasionally, until browned and nearly tender.

5. 5.

   Add the prepared tomato, minced garlic, and 2 tablespoons water to the skillet. Cook for 4 minutes, stirring occasionally, until the tomato becomes saucy and the eggplant is tender. Transfer the eggplant mixture to a platter and cover loosely to keep warm.

6. 6.

   Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Sear the seasoned pork for 4 to 5 minutes per side, reducing the heat to medium if the spices darken too quickly, until browned and the center reaches 145°F. Transfer to a board and rest for 5 minutes.

7. 7.

   Slice the rested pork across the grain. Divide the eggplant mixture between two plates, arrange the pork on top, and spoon over the garlic yogurt.