Recipe inspired by Babbo restaurant, New York.
Ingredients:
- 3-4 pork chops or pork loin, rinsed
- 4 tablespoons molasses
- 1 handful sun-dried tomatoes
- 1 onion, chopped
- 4-5 artichoke hearts, chopped
- olive oil
- salt, to taste
Preparation:
Wash and dry the pork chops or pork loin. Marinate overnight in molasses and salt.
At least 30 minutes before cooking, take the pork out of the refrigerator and let sit at room temperature.
Preheat the over at 350˚F.
Dice onions, sun-dried tomatoes and artichoke hearts. Sauté the onions in the olive oil until soft on a low heat. Add the sun-dried tomatoes and artichoke hearts to the onions. Continue to sauté. Take the pork out of the molasses and salt mixture, but do not rinse. In a pan, place pork chops with onion, sun dried tomato and artichoke mixture. Cook in oven for 30 minutes (as appropriate, depending upon the thickness of the meat).