Pork Chops with Artichokes and Sun-Dried Tomatoes

Name: Pork Chops with Artichokes and Sun-Dried Tomatoes
Total time: 1500 s
Yield: 4 servings
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

Pork

11Ingredients

┅Calories

25Minutes

Ingredients

servings:

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

Order ingredients now on

Instacart

Directions

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.

Discover more recipes from Pork