Fennel & Cacao Nib Pork Chops with Caponata - Ainsley Harriott

Ingredients

• For the Pork
• 1 tbsp cacao nibs
• 1 tbsp fennel seeds
• 1 tbsp demerara sugar
• pinch of chilli flakes
• zest of ½ orange
• 4 x 1 inch bone-in pork chops
• For the Caponata
• 2 tbsp pine nuts
• 1 aubergine, cut into 2cm chunks
• 1 small fennel bulb, cut into 2cm chunks
• 1 large courgette, cut into 2cm chunks
• ½ tsp salt
• 100ml sunflower or vegetable oil, more if needed
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 red onion, peeled and chopped
• 2 sticks of celery, chopped
• 2 cloves of garlic, minced
• 2 tsp capers, rinsed
• 8-10 green olives, stoned and cut in half
• 20g sultanas
• 1 tbsp caster sugar
• 150ml passata
• 50ml red wine vinegar
• 1 tbsp grated good quality dark chocolate (min 70% solids)
• 2 tbsp roughly chopped fresh mint
• 1 tbsp chopped parsley
• To Serve
• handful of fresh rocket