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Pork with Eggplants Peppers and Spring Onions Recipe

Ingredients

How to make it

  • Dredge pork slices in Creole flour mixture. Reserve excess mixture. In two large coverable skillet, brown eggplant slices in olive oil working in batches. Remove. In the larger of the skillets quickly sear both sides of pork slices. In the second skillet, sauté the peppers and spring onions until softened. Add to pork. Add tomatoes, garlic, cumin, red pepper flakes and basil. Cook on medium for 1 minute, stirring. Add cider, bring to a boil and reduce heat to low. Cover and cook for 12-15 minutes. Add 2 T or more of the flour mixture to thicken the sauce. If using Wondra, you can add it directly to the sauce. If using regular flour, mix with a bit of water. Cook 2-3 minutes. Add Calvados and adjust salt and sweet as desired. Cook an additional minute. Voila.

People Who Like This Dish 3
Reviews & Comments 2

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  • merlin 17 years ago
    Hi. I just made created this last night. I was surprised that the sauce wasn't really sweet, considering the use of the cider. It is more savory. And the Calvados gives it a "kick"
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  • legoflamb 17 years ago
    Fascinating captain! Pork in a sweet tomato sauce? Very interesting and it solves the dry pork terderloin problem I'm always having. Thanks!
    Was this review helpful? Yes Flag

The Cook

merlin San Francisco, CA

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