Pork chops with caponata-style beans
Calorie controlled cooking spray
1 small, thinly sliced
2 clove(s), crushed
Cannellini Beans, cooked
2 can(s), large, drained
Capers, in Brine
Lemon Juice, Fresh
Pork Loin Chops
320 g, 4 x 80g thin cut
- 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.
- 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.
- 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.
- Serve the pork chops and beans with the remaining parsley scattered over the top.