Parmesan-crumbed pork chops with caponata

Parmesan-crumbed pork chops with caponata

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  • 4
  • Easy
  • 40 minutes
  • 40 minutes
  • Eagles Nest Merlot 2014


  • 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

Cooking Instructions

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.

Browse more Italian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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