Name: Sicilian pork chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 50 ml extra-virgin olive oil, plus extra for brushing; 3 onions, thinly sliced; 1 tbsp currants; 1 tbsp red wine vinegar; 100 gm Sicilian or other green olives, pitted and coarsely chopped; ½ cup (loosely packed) flat-leaf parsley leaves, finely chopped; 45 gm (¼ cup) pine nuts, toasted; 6 pork chops (about 350gm each); To serve: lemon halves and watercress sprigs (optional)

Sicilian pork chops

Australian Gourmet Traveller fast barbecue recipe for Sicilian pork chops.

Serves 6

Prep

10M

Cook

20M

Total

30M

A tasty stuffing is the best way to get the most flavour out of a sometimes bland chop. Experiment with bold flavours and different spices.

Ingredients

50 ml extra-virgin olive oil, plus extra for brushing

3 onions, thinly sliced

1 tbsp currants

1 tbsp red wine vinegar

100 gm Sicilian or other green olives, pitted and coarsely chopped

½ cup (loosely packed) flat-leaf parsley leaves, finely chopped

45 gm (¼ cup) pine nuts, toasted

6 pork chops (about 350gm each)

To serve: lemon halves and watercress sprigs (optional)

Method

Main

1.Heat olive oil in a frying pan over low-medium heat, add onion and a pinch of salt, stir occasionally until caramelised (10 minutes). Add currants and vinegar, increase heat to medium-high and simmer until vinegar is reduced (about 1 minute). Stir through olives, parsley and pine nuts and set aside to cool to room temperature.

2.Cut a pocket in the side of each pork chop, spoon onion mixture inside, season to taste, and tie securely with kitchen twine.

3.Meanwhile, heat a char-grill or barbecue to medium-high heat. Brush chops with olive oil, grill until just cooked through, turning once (4-5 minutes each side). Season to taste, serve with lemon and watercress, if desired.