{"id":295,"date":"2014-04-01T10:56:52","date_gmt":"2014-04-01T09:56:52","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=295"},"modified":"2014-04-01T11:08:19","modified_gmt":"2014-04-01T10:08:19","slug":"christines-pork-chops","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/christines-pork-chops\/","title":{"rendered":"Christine&#8217;s Pork Chops"},"content":{"rendered":"<p>Recipe inspired by Babbo restaurant, New York.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>3-4 pork chops or pork loin, rinsed<\/li>\n<li>4 tablespoons molasses<\/li>\n<li>1 handful sun-dried tomatoes<\/li>\n<li>1 onion, chopped<\/li>\n<li>4-5 artichoke hearts, chopped<\/li>\n<li>olive oil<\/li>\n<li>salt, to taste<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Wash and dry the pork chops or pork loin. Marinate overnight in molasses and salt.<\/p>\n<p>At least 30 minutes before cooking, take the pork out of the refrigerator and let sit at room temperature.<\/p>\n<p>Preheat the over at 350\u02daF.<\/p>\n<p>Dice onions, sun-dried tomatoes and artichoke hearts. Saut\u00e9 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 saut\u00e9. 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).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe inspired by Babbo restaurant, New York.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Christine's Pork Chops","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,18],"tags":[196,76,155],"class_list":["post-295","post","type-post","status-publish","format-standard","hentry","category-english","category-meat","tag-babbo","tag-christine","tag-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=295"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/295\/revisions"}],"predecessor-version":[{"id":447,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/295\/revisions\/447"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}