Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Organic Eggplant

  12 ounces $3.10
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Spaghetti

  4 ounces $1.29
• Water

  3 quarts
• Kosher salt

  1 tablespoon plus 3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  2 cloves
• Dried oregano

  1 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Capers, drained

  1 tablespoon
• Raisins

  2 tablespoons
• Red wine vinegar

  1 1/2 tablespoons
• Granulated sugar

  1 teaspoon

Instructions

1. Dice 12 ounces Organic Eggplant into 1/2-inch cubes, chop 8 ounces Organic Heirloom Tomatoes, mince 2 garlic cloves, and pat 2 Boneless Pork Loin Chops dry.
2. Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Add 4 ounces spaghetti and cook until al dente, about 9 minutes; drain.
3. Season 2 Boneless Pork Loin Chops with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat; sear the 2 chops for 4 to 5 minutes per side, until they reach 145°F. Transfer them to a board and rest for 5 minutes.
4. Add 4 teaspoons extra-virgin olive oil, 12 ounces diced Organic Eggplant, and 1/4 teaspoon kosher salt to the skillet. Cook over medium-high heat for 7 minutes, stirring occasionally, until browned and tender.
5. Add 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper; cook for 30 seconds. Stir in 8 ounces chopped Organic Heirloom Tomatoes, 1 tablespoon capers, 2 tablespoons raisins, 1 1/2 tablespoons red wine vinegar, and 1 teaspoon granulated sugar; simmer for 4 minutes.
6. Add 4 ounces cooked spaghetti to the skillet and toss with the sauce over medium heat for 1 minute.
7. Divide 4 ounces sauced spaghetti between 2 plates, slice the 2 rested Boneless Pork Loin Chops, and place 1 sliced chop over each serving.