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Artichokes With Roman Pork Chops Recipe
|Artichokes/4 medium artichokes||2 Large, trimmed and sliced|
|Olive oil||3 Tablespoon|
|Pork chops||6 , trimmed of excess fat|
|Garlic||1 Clove (5 gm), minced|
|Rosemary/Basil /sage||1⁄2 Teaspoon|
|Canned italian style stewed tomatoes||20 1⁄2 Ounce (2 1/2 cups, 1 can)|
Serving size: Complete recipe
Calories 1868 Calories from Fat 966
% Daily Value*
Total Fat 108 g166.4%
Saturated Fat 26.9 g134.5%
Trans Fat 0.6 g
Cholesterol 469.1 mg
Sodium 1965.1 mg81.9%
Total Carbohydrates 72 g24.1%
Dietary Fiber 23.8 g95.1%
Sugars 23.7 g
Protein 157 g314.1%
Vitamin A 23.1% Vitamin C 143.2%
Calcium 48.7% Iron 92.6%
*Based on a 2000 Calorie diet
Heat olive oil in deep skillet or shallow casserole.
Fry pork chops until browned on all sides.
Pour off excess fat from skillet.
Arrange artichoke slices around meat.
Add seasonings and herbs; cover with tomatoes.
Simmer, covered, for 1 hour, or until meat and artichokes are tender.
If sauce is too thin, simmer, uncovered, until sufficiently reduced.