Pork Chops with Eggplant
Rinse, pat dry, and chop all herbs. Rinse and cube eggplant.
Fry eggplant in 2 tablespoons of oil for about 5 minutes, continuously stirring, and season with salt and pepper. Stir in tomatoes and let simmer for about 5 minutes. Add parsley, to taste.
Season the pork chops with salt and pepper and fry for about 4-5 minutes in the remaining oil. After flipping the pork chops, add the thyme and lemon zest.
Arrange the thyme-seasoned pork chops with eggplant and tomatoes and serve sprinkled with lemon zest.