Ingredients

Method

• 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

Ingredients

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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