Artichokes With Roman Pork Chops
|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)|
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.