Roasted Pork Chop with Fregola Sarda & Tomato and Olive Salsa

This dish by chef Massimo Capra of Capra’s Kitchen is full of flavour and fresh ingredients. Perfect for a summer dinner party. 


Pork Chop

  • 4 pork chops, boneless cut 1 inch thick
  • 2 cloves garlic chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped oregano
  • 2 oz lemon juice
  • 1 tbsp dijon mustard
  • 2 oz olive oil
  • 1 tbsp butter
  • 1 tsp sugar
  • Salt & pepper to taste

Fregola Sarda

  • 2 cups fregola sarda
  • ½ cup chopped onion
  • 1 cup artichokes in oil (fresh when available), sliced
  • 2 cloves garlic, chopped
  • 2 oz white Wine
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • Salt & pepper to taste
  • Water

Roasted Tomato Salsa

  • 8 roma tomatoes, peeled and seeded and chopped in small dice
  • 3 cloves of garlic chopped
  • ½ cup chopped black olives, taggiasche or kalamata
  • 1 tbsp chopped Oregano
  • 3 tbsp olive oil EV
  • 1tsp sugar
  • Salt & pepper to Taste


Pork Chop

Mix the sugar, salt, pepper, lemon juice, Dijon Mustard, oregano, parsley and garlic in a bowl. Stir well to dissolve the sugar and the salt, then add the pork chops, coat them with the marinade and wrap with film. Rest for about 30 minutes.

Preheat a heavy-duty skillet, add a touch of oil and butter, add the pork chop and sear on both sides until cooked to your liking, about 4-6 minutes per side should give you a perfect medium chop. Remove from skillet and place on a plate covered with aluminum foil to rest.

Fregola Sarda

Preheat a saucepan and add the oil, garlic and onions. Cook until translucent at medium heat. Add the artichokes and the fregola and toast for a short minute, add the wine and evaporate the alcohol. Add the water just to cover the fregola taste for correct seasoning, simmer and stir until the fregola is cooked and al dente, add water as necessary but do not make it soupy.

Turn the fire off and add all the herbs, a good dash of olive oil and set aside for at least 5 minute to complete cooking.

Tomato Salsa

Place the Roma Tomato previously peeled, seeded and chopped in small dice in a bowl, season with the salt, pepper, sugar and olive oil, toss well.
Preheat a skillet on high heat. Add a touch of olive oil and the olives. After a minute, add the roma tomatoes and after a few tosses remove from heat and place in a bowl.

Add garlic and the oregano, taste for correct seasoning and finish with a good amount of olive oil.

Assembly of dish

Stir the fregola to freshen it up and reheat if needed, place a spoonful in the middle of a dish.

Slice the pork chop and lay over the fregola drizzle some of the roasting juices over it.

Place a small spoonful of tomato salsa on top of the meat and drizzle with some olive oil, serve immediately.

Support Local Restaurants

If you want to do more to help restaurants like the Capra's Kitchen, show your support with a gift card. For every $25 or $50 you spend, Stella will add an additional $10 for you to enjoy. And if you’ve already purchased one, we’d like to extend our thanks.


Stella Artois
Roasted Pork Chop with Fregola Sarda & Tomato and Olive Salsa