Parmesan-crumbed pork
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 40 minutes |
Ingredients
- 2 tbsp lemon, juiced
- 4 tbsp red wine vinegar
- 6 tbsp Italian parsley, roughly chopped
- 10 caperberries, halved
- 8 anchovies
- 10 pitted black olives
- 100 g pitted green olives
- 1 red chilli, finely chopped
- 2 cloves garlic, finely chopped
- 20 g pine nuts, toasted
- 10 baby brinjals, cut into chunks
- 6 tbsp olive oil
- radicchio, for serving (optional)
- olive oil, for frying
- 2 cups breadcrumbs
- 225 g Butter
- salt, to taste
- 1.2 lemon, zested
- 60 g parmesan, grated
- 2 free-range eggs, beaten
- 4 pork loin chops
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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.
You could enjoy this recipe too
Buy the ingredients
Add to Cart