With the construction on Delaware Ave. in full swing, Cardona's offers off street parking in the rear!

Italian Pork Chops
This recipe works great because you mix together the sauce, drain off liquid to use as the marinade and then top the grilled chops with what’s left!


 4 1-inch thick pork chops
  ¾ pound plum tomatoes, chopped
  ¾ cup red onion, chopped
  ¼ cup red wine vinegar
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
 Salt and pepper to taste 


Combine everything but the pork chops in a bowl. Let the mixture sit for about 15 minutes to mix the flavors. Preheat grill. Drain the liquid from the mixture and pour over pork chops. Let them sit in liquid for about 15 minutes. Place chops on grill and cook for about 6 minutes per side or until done. Place pork chops on plates and spoon tomato mixture over top. Serve!


 (You can now get Cardona's Home Made Pizza Sauce and everything else you will need to make this recipe
(including the pizza dough) right at Cardona's Market!

Grilled Pizza (serves 6)
2 one lb. balls of Cardona's pizza dough
olive oil
Cardona's sun dried tomato pesto
Cardona's basil pesto
Cardona's sweet sausage
1 large sweet yellow onion
about a pound of mozzarella cheese (sliced or shredded)
grated parmesan
Take pizza dough out of the refrigerator 2-3 hours before you are ready to grill.  (Thaw pizza in refrigerator overnight if frozen.)
Prepare all your toppings:  fry 3-4 links of sausage; thinly slice onion and saute until caramelized (about 1/2 hour over medium heat with a little butter and olive oil, salt and pepper); saute mushrooms.
About an hour before grilling, cut each ball of dough in half.  Work each half of the dough into free form rectangles (about 10 x 6).  Lightly brush a cookie sheet with olive oil; place the each half of dough on the cookie sheet; lightly brush with olive oil. Repeat with all the dough.  Cover with plastic wrap and let it rest for about an hour.
When ready, pre-heat the grill and then turn it down to medium low.  Throw each pizza on the grill (don't worry, it won't go through the grate).  Close the grill and let it cook for about 3-4 minutes.  Using tongs, check to see if there are golden grill marks on the bottom of the dough, if so, turn the pizzas with the tongs.  Close the grill and prepare to put the toppings on the pizza (you should do this ahead of time, so you are ready to go).  Spread the sun dried tomato pesto on a couple of pizzas, add the sausage and mushrooms and cheese.  Spread pesto on a pizza, sprinkle some freshly-grated parmesan.  Place mozzarella on another pizza and top with caramelized onions. 
Close the cover of the grill until the toppings are warmed through and the cheese is melted.
Enjoy with a glass of your favorite wine!


The onions are marinated with the steak, giving it a fantastic flavor. Grill the onions until they are brown and soft, then serve on top of the steak.
1 1/4 Pounds of flank steak
3 Medium onions, cut into 1/2-inch slices
1/4 cup Balsamic vinegar
2 tsp Dijon mustard
1 tsp Salt
1 tsp Rosemary, crumbled
1 tsp Olive oil

Combine vinegar, mustard, salt, rosemary, and oil in large, shallow, glass dish. Add steak and onions; turn to coat. Let stand 15 minutes. Grill steak and onions 8 to 12 minutes, turning once and brushing with marinade. Slice steak across the grain. Serve with onions.

And there you have it. A simple and quick way to enjoy your grill and enjoy dinner with your family! From our family to yours.
(c) Chef Robert Cardona