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 thongs, 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.
- 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.
Most cooks ruin pan-seared pork by crowding the cooking surface and trapping steam instead of developing a crust. Achieving deep browning requires thermal mass and conductive heat transfer. Heavy cast iron or stainless steel skillets hold high temperatures reliably, whereas thin aluminum pans warp and cool down instantly upon contact with cold meat. Thick bone-in pork chops need direct contact with the hot metal to render fat properly. Use tongs rather than a fork to manipulate the chops. Piercing the muscle fibers releases internal juices, resulting in dry meat. Sear the exterior over medium-high heat for a total of four minutes before transferring the protein to a plate. Frozen artichoke hearts require thorough thawing and patting dry with paper towels prior to pan contact. Excess moisture prevents the vegetable from developing browned spots in the skillet. Scrub baby new potatoes and halve them uniformly to ensure even cooking during the braising phase. Adding stock to a hot pan creates a rapid deglazing action; scrape the bottom immediately with a wooden spoon to dissolve fond into the liquid. Position the oven rack in the center to maintain even heat circulation at 400 degrees Fahrenheit. Finish the dish by reducing the remaining pan juices on the stovetop until the consistency thickens enough to coat the back of a spoon. Whisking cold unsalted butter into the hot reduction creates a glossy emulsion that binds the sauce.
