Pork chops with caponata-style beans
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This dish brings together the classic Sicilian flavours of raisins and capers, with a few fresh additions
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Balsamic vinegar
3 tablespoon(s)
Cannellini Beans, cooked
2 can(s), large, drained
Capers, in Brine
1 tablespoon(s)
Raisins
25 g
Parsley, fresh
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Pork loin chops
320 g, 4 x 80g thin cut
Instructions
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.
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