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Parmesan-crumbed pork chops with caponata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 40 minutes

Ingredients

4 pork loin chops
2 free-range eggs, beaten
2 cups breadcrumbs (made with dry ciabatta)
60 g Parmesan, grated
¼ lemon, zested
salt, to taste
1 T butter
olive oil, for frying
radicchio, for serving (optional)

For the caponata:

6 T olive oil
10 baby brinjals, cut into chunks
20 g pine nuts, toasted
2 cloves garlic, finely chopped
1 red chilli, finely chopped
10 pitted green olives
10 pitted black olives
8 anchovies
10 caperberries, halved
6 T Italian parsley, roughly chopped
4 T red wine vinegar
1 lemon, juiced

Method

Preheat the oven to 180°C. Coat the pork chops in the beaten egg. Combine the breadcrumbs, Parmesan, lemon zest and salt and dip the egg-washed pork chops into the crumbs until evenly coated.
Heat the butter and olive oil in a pan over a medium heat. Cook the chops until golden. Finish off in the oven for 10 minutes.
To make the caponata, heat 4 T olive oil in a pan. Cook the brinjals until soft and charred. Add the pine nuts, garlic and chilli and cook for 1 minute. Toss with the remaining caponata ingredients.
Serve the chops with the caponata and radicchio dressed with olive oil and lemon juice.

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