Roast Pork Chops with Artichokes and Potatoes
User Reviews
5.0
3 reviews
Excellent
Roast Pork Chops with Artichokes and Potatoes
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Here is an excellent combination of potatoes, artichokes, and pork chops. Bon Appetit!
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Ingredients
- ½ teaspoon coriander powder
- salt
- pepper
- 2 pork chops 2 inch thick bone-in
- 2 tablespoons olive oil
- 9 ounces frozen artichokes hearts thawed
- 8 ounces baby new potatoes scrubbed and halved
- 2½ cups chicken stock sodium free
- 4 springs of thyme
- 1½ tablespoons white balsamic vinegar
- 3 tablespoons unsalted butter
- 1 garlic clove chopped
Instructions
- Position a rack in the center of the oven and preheat to 400F.
- Season the pork chops with the coriander, salt and pepper all over.Heat oil in a large skillet over medium-high heat and sear the chops while basting the oil over them until they are of a golden deep brown color. Using a pair of tongs, you do not want to pierce the meat, lift the meat and sear the other side. Total of 4 minutes.Transfer the chops to a plate and set aside.
- Add the artichokes and potatoes to the pan. Stirring occasionally, until browned on spots, cook for about 3 minutes. Add the garlic and cook stirring for a few seconds. Add 1 ½ cup of the chicken broth to the pan and scrape any browned bits.Cook until the potatoes are tender, 3 to 5 minutes (depending of the potatoes size)Return the chops back to the pan, add the thyme and place in the hot oven for about 5 to 6 minutes.
- Leave the thyme springs in the pan, transfer the chops and vegetables to a plate and cover with aluminum foil. Return the skillet to the stovetop over medium heat and reduce the liquid in the pan until almost completely evaporated, 2 minutes. Add the vinegar, stirring to scrape up any bits from the bottom of the pan. Add the remaining 1 cup of chicken broth and bring to a boil. Remove the thyme springs and whisk in the butter.
- Cook to reduce slightly, about 2 minutes and season to taste with salt and pepper. Return the vegetables to the pan. Add the pork chops and spoon some sauce over the top.
- Arrange potatoes and artichokes on a plate and top with the pork chop.
Notes
- PRO TIPS
- I make a couple of vertical incisions on the fat band to ensure your pork chops will not curl up while cooking. This will prevent the chop from curling and cause one section to be overcooked while the curled part is not.
- Do not slice too deep to cut through the meat.
Nutrition Information
Show Details
Calories
602kcal
(30%)
Carbohydrates
12g
(4%)
Protein
36g
(72%)
Fat
44g
(68%)
Saturated Fat
16g
(80%)
Cholesterol
143mg
(48%)
Sodium
498mg
(21%)
Potassium
814mg
(23%)
Sugar
6g
(12%)
Vitamin A
525IU
(11%)
Vitamin C
0.6mg
(1%)
Calcium
23mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 12g | 4% |
| Protein | 36g | 72% |
| Fat | 44g | 68% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 143mg | 48% |
| Sodium | 498mg | 21% |
| Potassium | 814mg | 17% |
| Sugar | 6g | 12% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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