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Pork cutlet with caponata
Pork cutlet with caponata
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Prep Time:
15 minutes
Cook Time:
48 minutes
Total Time:
63 minutes
Ingredients:
  • 1 eggplant (about 450g), cut into 1.5cm cubes
  • 1 red onion, cut into 1.5cm cubes
  • 1 red capsicum, deseeded and cut into 1.5cm cubes
  • 3 stalks celery, chopped
  • Sea salt & freshly ground black pepper
  • 100g stuffed green olives, chopped
  • 20.00 ml capers, chopped
  • 62.50 ml red wine vinegar
  • 18.00 gm sugar
  • 4 pork cutlets
  • 2 bunches rocket, trimmed and torn
Instructions:
  • Preheat the oven to 200°C. Combine eggplant, onion, capsicum, and celery for the caponata. Season generously and lightly coat with olive oil spray. Roast in a pan for 40 minutes until slightly charred.
  • Combine olives, capers, vinegar, and sugar with the vegetables. Mix well, cover, and chill.
  • Season pork cutlets and lightly coat with olive oil. Heat a chargrill pan over medium-high heat. Cook cutlets for 4 minutes on each side until cooked to your preference. Serve by dividing rocket between plates, topping with caponata, and placing a cutlet on each plate.

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