Name: Grilled Pork and Ratatouille
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/4 cup packed light brown sugar; 1 3-inch piece fresh ginger, peeled and thinly sliced; 4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each); 1/4 cup extra-virgin olive oil, plus more for the grill; Pinch of red pepper flakes; 1/3 cup red wine vinegar; 1 small or 1/2 large eggplant, sliced 1/2 inch thick; 1 zucchini, halved lengthwise and sliced 1/4 inch thick; 1 bunch scallions, trimmed; 1 cup cherry tomatoes; 1/4 cup fresh basil

Directions

Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.

Courtesy of Food Network Magazine

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Grilled Pork and Ratatouille

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