Pork chops, eggplant with tomatoes and poblanos, watermelon and ground cherries.

Italian Breaded Pork Chops

By ELISAW

Prep:  25 mins Cook  :35 mins Total:  1 hrServings:4

Ingredients

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 ½ cups Italian seasoned bread crumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons dried parsley (instead of parley, I used a BBQ rub for poultry)
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Instructions 

Step 1 Preheat oven to 325 degrees F (160 degrees C).

Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Eggplant with tomato dressing

• Two 1 1/2-pound eggplants 
• 1 pound plum tomatoes Salt 
• 3 long, green Korean peppers or 1 large poblano chile 
• 1 garlic clove, minced 
• 1 tablespoon white wine vinegar 
• 1/2 teaspoon sugar 
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling 
• Freshly ground pepper
• 2 tablespoons thinly sliced basil

How to Make It

Step 1    

Preheat the oven to 450°. Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.

Step 2    

Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve. Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.

Step 3    

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a bowl and let cool. Peel, core, seed and coarsely chop the peppers.

Step 4    

Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.

Step 5    

Peel the eggplants, leaving the stem attached. Cut down the center of each eggplant and discard any large seed sacs; lightly drizzle with olive oil. Season well with salt. Spoon the tomato dressing over the eggplants. Sprinkle with the basil and serve.

The package of berries said they were Cape Gooseberries but I know them as ground cherries.