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Preparation time
10 minutes
Total time:
45 minutes
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Ingredients
Pork chops
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4 pork chops
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45 mL (3 tbsp.) olive oil
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30 mL (2 tbsp.) fennel seeds
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To taste, salt and pepper
Caponata
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60 mL (¼ cup) olive oil
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½ red onion, diced
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1 garlic clove, finely chopped
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2 small zucchinis, diced
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2 small eggplants, diced
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1 yellow pepper, diced
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1 orange pepper, diced
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45 mL (3 tbsp.) sweet white wine + enough to soak raisins
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30 mL (2 tbsp.) raisins soaked in sweet white wine for 15 minutes, strained
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30 mL (2 tbsp.) toasted pine nuts
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10 cherry tomatoes
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15 mL (1 tbsp.) chopped fresh mint
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15 mL (1 tbsp.) chopped fresh Italian parsley
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To taste, salt and pepper
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15 mL (1 tbsp.) capers (optional)
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Directions
Pork chops
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Place pork chops in a large bowl. Add the olive oil and fennel seeds.
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Mix well to season meat.
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Heat barbecue to high. Once heated, turn off one of the two burners for cooking over indirect heat.
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Place pork chops on lit side of the grill and cook 3 to 4 minutes per side, until grill marks show on meat. Next, transfer pork chops onto unlit side and cook over indirect heat for 3 to 4 minutes per side, or until internal temperature reaches 71°C (160°F).
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Let pork chops stand for 10 minutes, and then serve with caponata.
Caponata
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Heat 30 mL (2 tbsp.) oil in a large skillet and fry the onion and garlic until translucent. Add the zucchini, eggplant, and peppers and continue cooking for 5 to 7 minutes (add a bit of water if mixture starts to dry out while cooking).
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Reduce heat to medium and add the strained raisins, cherry tomatoes, mint, and parsley. Season and add 30 mL (2 tbsp.) olive oil.
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Simmer for 10 minutes, add 45 mL (3 tbsp.) white wine, and continue cooking for about 20 minutes.
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Remove from heat. Add red wine vinegar and capers, if using.
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Cool and serve at room temperature.
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