Artichokes With Roman Pork Chops Recipe

Summary

Preparation Time5 MinCuisine
MethodMain Ingredient

Ingredients

 Artichokes/4 medium artichokes2 Large, trimmed and sliced
 Olive oil3 Tablespoon
 Pork chops6 , trimmed of excess fat
 Garlic1 Clove (5 gm), minced
 Rosemary/Basil /sage1⁄2 Teaspoon
 Canned italian style stewed tomatoes20 1⁄2 Ounce (2 1/2 cups, 1 can)

Nutrition Facts

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

Directions

Keep sliced artichokes in acidulated water until ready to use .
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.
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