11
25

Ingredients

  • 8 New York pork chops (thinly cut, 18 ounces total)
  • salt (To taste)
  • pepper (To taste)
  • 2 teaspoons butter (divided)
  • 2 teaspoons virgin olive oil (divided)
  • 1/2 cup chicken broth
  • 1/3 cup sun-dried tomatoes in oil (drained well, cut into slivers)
  • 1/3 cup artichoke hearts (chopped, from a 16-oz can)
  • 1/4 cup black olives (rinsed and chopped)
  • 1/4 cup heavy cream
  • 4 cups cooked white rice

Directions

  1. 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 2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining butter, oil and chops.
  2. 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.
  3. Serve over hot, buttered white rice.
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