Pork Chops and Caponata
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Ingredients:
Chops
4 pork chops
3 eggs, lightly beaten
3 tablespoons milk
1½ cups Italian seasoned breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
2 teaspoons garlic, peeled and chopped
Caponata
¼ cup olive oil
1 medium eggplant, cut into ½-inch pieces
1 sweet red pepper, cut into ½-inch pieces
1 medium onion, small diced
2 medium tomatoes, peeled, seeded, and medium diced
3 tablespoons golden raisins
½ teaspoon dried oregano leaves
½ teaspoon chopped flat-leaf parsley
To taste, salt and fresh-cracked black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
2 teaspoons capers
Instructions:
Chops
Preheat oven to 325 degrees.
In a small bowl, beat together eggs and milk. In a separate small bowl, mix breadcrumbs, Parmesan cheese, and parsley. Heat olive oil in a large, ovenproof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the breadcrumb mixture, coating evenly. Place coated pork chops in the skillet and brown about 5 minutes on each side. Place the skillet and pork chops in the preheated oven and cook 20-25 minutes, depending on their thickness.
Caponata
In a large, heavy skillet, heat olive oil over medium heat. Add eggplant and sauté until beginning to soften, about 2 minutes. Add vinegar, salt, and sugar. Add the sweet red pepper and cook another 3 minutes. Add onion and sauté until translucent, about 3 minutes. Add diced tomatoes with their juices, raisins, and oregano. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add capers and adjust sweetness and tartness. Spoon over pork chops.