Photo of Pork chops with caponata-style beans by WW

Pork chops with caponata-style beans

Points® value
Total Time
25 min
5 min
20 min
This dish brings together the classic Sicilian flavours of raisins and capers, with a few fresh additions


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, thinly sliced


2 clove(s), crushed

Balsamic vinegar

3 tablespoon(s)

Cannellini Beans, cooked

2 can(s), large, drained

Capers, in Brine

1 tablespoon(s)


25 g

Parsley, fresh

1 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Pork Loin Chops

320 g, 4 x 80g thin cut


  1. Mist a large nonstick frying pan with cooking spray and cook the onion over a medium heat for 6-8 minutes, until softened. Add the garlic and cook for 1 minute.
  2. Add the balsamic vinegar and cook, stirring, for 1 minute, until evaporated, then stir in the beans, capers and raisins. Stir in 75ml cold water and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, until the beans are warm. Remove from the heat, stir through most of the parsley and all of the lemon juice, and season to taste.
  3. Meanwhile, heat a nonstick griddle pan over a high heat. Mist the chops with cooking spray and season well. Griddle the pork for 3-4 minutes on each side, then remove from the griddle and set aside to rest for 5 minutes.
  4. Serve the pork chops and beans with the remaining parsley scattered over the top.


For an even more authentic caponata flavour, add 200g diced aubergine to the pan with the onions.