Roast Pork Chops with Artichokes and Potatoes
I always enjoy one pot meal preparation. Less to clean and all under your watchful eye with no risk of burning. Here is a great combination of potatoes artichokes and pork chops.
I always enjoy one pot meal preparation. Less to clean and all under your watchful eye with no risk of burning. Here is a great combination of potatoes artichokes and pork chops.
- .50 teaspoon coriander powder (1/2 teaspoon coriander powder)
- salt (salt)
- pepper (pepper)
- 2 pork chops (2 thick bone-in pork chops)
- 2 tablespoons olive oil (2 tablespoons olive oil)
- 9 ounces frozen artichokes hearts (9 ounces frozen artichok thawed)
- 8 ounces baby new potatoes (8 ounces baby new potatoes scrubbed and halved)
- 2.5 cups chicken stock (2 1/2 cups sodium free chicken sto
- 4 springs of thyme (4 springs of thyme)
- 1.5 tablespoons white balsamic vinegar (1 1/2 tablespoons white b
- 3 tablespoons unsalted butter (3 tablespoons unsalted butter)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 people (241g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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, lift the meat and sear the other side. Total of 4 minutes.
- Transfer the chops to a plate.
- 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 on 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.
Roast Pork Chops with Artichokes and Potatoes: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to keep everyone fed and happy. But I’ve discovered the secret to beating the weeknight dinner slump: one-pot wonders! This roast pork chop recipe with artichokes and potatoes is my absolute go-to. It’s quick, it’s easy, and the cleanup is minimal – a huge bonus on busy weeknights. The best part? It tastes incredible. The tender pork chops, perfectly roasted, are complemented by the earthy artichokes and subtly seasoned potatoes. It’s a complete meal all in one pan, making it the perfect solution for busy weeknights.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are required. Everything cooks together harmoniously, creating a flavourful and satisfying dish. The browning of the pork chops in the initial sear adds a wonderful depth of flavour, while the chicken broth provides a rich and savory sauce to coat the tender meat and perfectly cooked vegetables. This recipe is incredibly versatile too. Feel free to experiment with different herbs and spices to personalize it to your taste. A sprinkle of rosemary or a dash of paprika would add wonderful complexity. And if you're not a fan of artichokes, you could easily substitute other vegetables like asparagus, broccoli, or even green beans. The possibilities are endless!
This recipe has become a staple in my household. It’s a meal that everyone enjoys, from my picky eater to my husband who appreciates a delicious, satisfying meal after a long day. It's elegant enough for a casual dinner party, yet simple enough for a weeknight family meal. The ease of preparation and minimal cleanup make it a true winner in my book. More importantly it is a flavourful and nourishing meal that my family thoroughly enjoys. The tender pork chops, paired with the perfectly cooked potatoes and artichokes, create a harmonious blend of textures and flavors. It’s a dish that always leaves us feeling satisfied and happy. Give it a try and I know you'll love it!
Beyond the Recipe: This dish isn't just about the delicious food; it's about making time for what matters. For me, that's sharing a meal with my family. In the midst of our busy schedules, it's these simple moments that bring us together and create lasting memories. So next time you're looking for a quick, easy, and delicious weeknight dinner that doesn't sacrifice on flavour, give this recipe a try. It’s more than just a meal; it's a chance to connect and savor the moments that truly matter.
Tips and Variations:
- For extra crispy pork chops, increase the oven temperature to 425°F for the last few minutes of cooking.
- If you prefer a thicker sauce, reduce the liquid in the pan for a longer period.
- Add a splash of white wine to the pan for an extra layer of flavor.
- Serve this dish with a side of crusty bread to soak up the delicious sauce.
This recipe is a testament to the fact that delicious and healthy meals don't have to be time-consuming or complicated. It's a simple, satisfying, and versatile dish that will quickly become a favorite in your home, just like it has become in mine.
