Remove the skin from the onion, cut into fine slices. Heat oil in a heavy saucepan and brown lamb chops on both sides. Remove meat, sauté onions in gravy until translucent. Pour in wine and simmer on low heat for a few minutes. Mix in tomatoes and paradeis pulp, put the meat repeatedly into the sauce and simmer on low heat for about 20 minutes. (If too much liquid has evaporated, add a little water.) Season to taste with salt and freshly ground pepper. Make orecchiette al dente according to package directions, drain and bring to table as a side dish. Finally sprinkle with grated pecorino.
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