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Pork cutlet with caponata

  • 0:15 Prep
  • 0:48 Cook
  • 4 Servings


  • 1 eggplant (about 450g), cut into 1.5cm cubes
  • 1 red onion, cut into 1.5cm cubes
  • 1 red capsicum, deseeded and cut into 1.5cm cubes
  • 3 stalks celery, chopped
  • Sea salt & freshly ground black pepper
  • Olive oil spray
  • 100g stuffed green olives, chopped
  • 1 tablespoon capers, chopped
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 4 pork cutlets
  • 2 bunches rocket, trimmed and torn


  • 1
    Preheat oven to 200°C. To make the caponata, toss together eggplant, onion, capsicum and celery. Season and spray lightly with olive oil. Roast in a pan for 40 minutes or until slightly charred.
  • 2
    Add olives, capers, vinegar and sugar to vegetables. Toss to combine, cover and cool.
  • 3
    Meanwhile, season pork cutlets and spray lightly with olive oil. Heat a chargrill pan over a moderately high heat and cook cutlets for 4 minutes each side or until done to your liking. Divide rocket between serving plates, top with caponata and a cutlet.

Source: taste.com.au


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