Pork Chops with Artichokes and Sun-Dried Tomatoes
Recipe by Michaela Rosenthal, winner of The National Pork Board’s 'America’s Favorite Family Recipes Contest' in celebration of National Eat Dinner Together Week.
8 boneless pork top loin chops, thinly cut (18 ounces total)
Salt, to taste
pepper, to taste
2 teaspoons butter - divided use
2 teaspoons virgin olive oil - divided use
1/2 cup chicken broth
1/3 cup sun-dried tomatoes packed in oil, drained well, cut into slivers
1/3 cup artichoke hearts, chopped (from a 16-ounce can)
1/4 cup black olives, rinsed and chopped
1/4 cup heavy cream
4 cups cooked white rice for accompaniment
- Sprinkle both sides of chops with salt and pepper.
- Melt 1 teaspoon each of the butter and oil in a large heavy skillet. Add half of the chops; fry over medium-high heat on both sides for 1 to 2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining butter, oil and chops.
- Return skillet to heat and add chicken broth. Add tomatoes and artichoke hearts. Bring to boil; reduce heat. Simmer, uncovered, over medium-low heat for 5 minutes. Stir in black olives and cream along with pork chops and any plate juice. Cover and let rest for 5 minutes.
- Serve over hot, buttered white rice.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.