Sicilian-Style Pork Chops
with Eggplant & Kale Caponata
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
One of Sicily’s tastiest side dishes is on the table. Caponata combines plump raisins, briny capers and the tang of white balsamic vinegar for a sweet-sour wonderland. It stars tender chunks of eggplant, and we threw in sun-dried tomatoes and kale too.
We will send you:
- 2 Pork chops
- 120g Chopped kale
- 1 Eggplant
- 30ml Vegetable demi-glace
- 25g Caramelized onions
- 30ml White balsamic vinegar
- 15g Sliced sun-dried tomatoes
- 30g Raisins
- 10g Capers
- 5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
13 g
Saturated Fat
3 g
Sodium
580 mg
Total Carb
38 g
Sugars
22 g
Protein
40 g
Fibre
9 g
Preparation
Cook the pork
- In a small pot (or kettle), bring ½ cup water (double for 4 portions) to a boil.
- Pat the pork dry; rub with the spices, a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, in a small bowl, combine the raisins, boiling water and S&P. Let soak for at least 2 min.
- Medium-dice the eggplant; season with salt.
Make the caponata
- In a large pan, heat a drizzle of oil on medium-high.
- Add the eggplant and sauté, 3 to 5 min., until browned.
- Add the tomatoes, onions, raisins (drain before adding), capers, vinegar, demi-glace, 3 tbsp water (double for 4 portions) and S&P.
- Sauté, 1 to 2 min., until warmed through and combined.
- Add the kale and sauté, 2 to 3 min., until wilted; season with S&P.
Plate your dish
- Divide the caponata between your plates.
- Top with the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
