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Pork Chops Sicilian Style

pork

2 tablespoons olive oil; divided
1 small onion; chopped
1 clove garlic; crushed
3/4 cup fresh bread crumbs
1/4 cup raisins
1/4 cup pine nuts; lightly toasted (see not
1 tablespoon drained capers
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 bone-in, fast-fry pork chops; about 1 pound

In 12-inch frypan, heat 1 tablespoon oil over medium heat. Add onion and garlic; sauté for 5 minutes or until tender. Transfer to bowl and stir in bread crumbs, raisins, pine nuts, capers, cheese, parsley, salt and pepper. In same frypan, heat remaining 1 tablespoon oil over medium-high heat. Add pork chops and sauté about 2 minutes or until golden, turning once. Arrange chops in 9-inch square baking dish. Spread crumb mixture over chops. Bake at 375ºF for about 8 minutes or until chops are cooked. Note: Spread pine nuts on baking sheet and bake at 375ºF for 3 to 4 minutes or until golden. Add baby carrots, steamed and tossed in butter and parsley, and either rice or pasta. Several small bowls of olives with a range of flavours - herbed, hot and spice, sun-dried - and a loaf of Italian bread would be a good way to start dinner; a salad of spinach or arugula would end it nicely.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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