Artichokes With Roman Pork Chops Recipe
Ingredients
| 2 large or 4 medium artichokes, trimmed and sliced | ||
| Olive oil | 3 Tablespoon | |
| 6 pork chops, trimmed of excess fat | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 teaspoon rosemary, basil, or sage | ||
| Italian | 2 1/2 Cup (16 tbs), stewed | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
