Parmesan-Crumbed Pork Chops & Caponata Recipe | TASTE

Ingredients

• 4 pork loin chops
• 2 free-range eggs, beaten
• 2 cups breadcrumbs (made with dry ciabatta)
• 60 g Parmesan, grated
• ¼ lemon, zested
• salt, to taste
• 1 T butter
• olive oil, for frying
• radicchio, for serving (optional)
• For the caponata:
• 6 T olive oil
• 10 baby brinjals, cut into chunks
• 20 g pine nuts, toasted
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 10 pitted green olives
• 10 pitted black olives
• 8 anchovies
• 10 caperberries, halved
• 6 T Italian parsley, roughly chopped
• 4 T red wine vinegar
• 1 lemon, juiced