Pork Caponata
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
Place pork chops into a pan and leave until cooked before removing and adding onion and cooking until at a soft consistency.
Once onion is at a soft consistency, add eggplant, tomato, capers, and lemon juice and stir together before leaving to cook for approx 2-3 minutes.
After approx 2-3 minutes, add olives and a drizzle of oil before placing pork chop back in pan and placing the lid on and leaving for a further 2-3 minutes.
After approx 2-3 minutes, remove lid from pan and serve with parsley over the top.