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Pork cutlets with caponata
ingredients
6 pork cutlets
Caponata
1 eggplant, finely chopped
½ cup raisins
125ml (½ cup) sherry
2 tablespoons olive oil
1 spanish onion, finely chopped
1 clove garlic, crushed
2 stalks celery, finely chopped
1 red capsicum, finely chopped
100g green olives, pitted and finely chopped
1 punnet cherry tomatoes
1 tablespoon capers
1 teaspoon fresh thyme
salt
pepper
1 tablespoon olive oil
method
Sprinkle the eggplant with salt and leave to drain in a colander for 1 hour. Wash well and dry with paper towels.
Soak the raisins in the sherry.
Heat the oil in a pan, add the onion and cook on a medium heat until golden brown.
Add the garlic, chopped eggplant, celery, capsicum, olives, cherry tomatoes, capers, ½ teaspoon of thyme, raisins and sherry. Simmer for another 20 minutes. Taste for seasoning.
Brush the pork cutlets with a little olive oil, sprinkle with the remaining thyme, salt and pepper.
Heat a frying pan and cook the pork chops over a medium heat for 4-5 minutes on each side or until cooked and the juices run clear.
Serve the pork cutlet on a bed of mashed potato with the caponata.
Serves 6
ENERGY(Kj): 2043; ENERGY(cal): 488; PROTEIN(g): 35; CARBOHYDRATE(g): 16; FIBRE(g): 4; FAT(g): 30; SODIUM(mg): 239
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