Ingredients

1 Pork chop, skin scored

1 Onion, roughly chopped

1 Eggplant, roughly chopped

10 Cherry tomatoes, sliced in half

1 ½ Tbsp Capers

½ Red chilli, sliced

½ Lemon, juiced

6 Pukara Estate Pitted Kalamata Olives

Pukara Estate Premium Olive Oil

5 Sprigs parsley, chopped

Method

Place the pork chop into a pan and cook until done, then remove and set aside.

Add onion to the pan and cook until soft.

Once the onion is soft, add eggplant, tomatoes, capers, and lemon juice. Stir and cook for approximately 2-3 minutes.

Add olives and a drizzle of olive oil, then return the pork chop to the pan. Cover with a lid and cook for another 2-3 minutes.

Remove the lid and serve, garnished with chopped parsley.