Recipe for pork chops with cardoons

Ingredients for 4 people

 

• 600 g of pork chops, cut into pieces
• 500 g of cardoon stalks
• 3 spoons of extra-virgin olive oil
• 1 onion
• 1 lemon
• 1 glass of puréed tomato
• salt and pepper to taste

 

Clean and wash the cardoons and cut them into pieces. Boil them in water for about half an hour, then drain and dress with lemon juice and salt. In a saucepan sauté the chopped onion in olive oil and then add the pork chops, ensuring they brown well on all sides. Add the cardoons, puréed tomato and salt and pepper to taste and then allow to cook for a further half hour until the sauce has thickened. Serve piping hot.