-
1
Prepare the Pork In a medium bowl, combine the yogurt with the olive oil, lemon zest, lemon juice, oregano, tarragon and thyme.
-
2
Arrange the pork chops in a large baking dish and pour the marinade on top; turn to coat each chop thoroughly.
-
3
Cover with plastic wrap and refrigerate for 24 hours.
-
4
Make the Salad Preheat the broiler.
-
5
Prick the eggplants all over with a fork.
-
6
Set them on a rimmed baking sheet and rub with 2 tablespoons of the olive oil.
-
7
Broil 6 inches from the heat, turning the eggplants every 5 minutes, until very soft and lightly charred, about 25 minutes.
-
8
Let cool.
-
9
Peel the eggplants and cut the flesh into 1/2-inch dice.
-
10
Transfer to a colander set in a large bowl and let drain until completely cool.
-
11
Transfer to a large bowl.
-
12
Make the Salad In a food processor, pulse the parsley, scallions, oregano and garlic until finely chopped.
-
13
Fold the mixture into the eggplant.
-
14
Add the vinegar, lemon juice and the remaining 1/4 cup of oil and toss well.
-
15
Fold in the tomatoes and capers and season with salt and pepper.
-
16
Make the Salad Light a grill or preheat a grill pan.
-
17
Scrape the marinade off the pork.
-
18
Season the chops with salt and pepper.
-
19
Brush the grill grates with vegetable oil and grill the pork chops over moderately high heat until just cooked through, about 4 minutes per side.
-
20
Let the chops rest for 5 minutes.
-
21
Serve the pork with the eggplant salad and grilled bread.
