Arrabbiata sauce (It’s basically is a mixture of pepper and tomatoe paste)
Cut the onions and place in a pan of olive oil, medium heat.
Sautée the onions and add some honey to give them a glazed finish.
After put the lardon into the same frying pan and fry with the onions until well cooked. Lardon is like shredded bacon.
After the pork has thawed, place the pork slices into the sautéed mixture, creating a hole to allow contact heating and letting the flavor from the onions and lardon to bring life to the pork chops.
Keep frying until the pork has no more blood and gives off a nice golden brown tissue.
Season with pepper and salt.
Place the pasta on the fire and boil to satisfaction, usually, “aldente”.
Boil the string beans as well.
Once pasta is boiled, add some of the arrabbiata sauce to it.
Then mix the pasta with the lardon as well.
Serve with the string green beans as a side