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Artichoke w/Roman Pork Chops
2 large or 4 medium artichokes, trimmed and sliced
3 tablespoons of olive oil
6 pork chops, trimmed of excess fat
salt and pepper
1 garlic clove, minced
1/2 teaspoon of rosemary, basil or sage
2 1/2 cups (1 pound, 4 1/2 ounce can) of Italian style stewed tomatoes
Keep sliced artichokes in acidulated water until ready to use.
See Basic Prep.
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. Makes 4 - 6 servings. |
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