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Pork Chops with Artichokes and Sun-Dried TomatoesPORK
Pork Chops with Artichokes and Sun-Dried Tomatoes
- 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.
- 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.