Pork Chops with Artichokes and Sun-Dried Tomatoes

Pork
Pork Chops with Artichokes and Sun-Dried Tomatoes
0
11
150
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. 1Sprinkle 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. 2Return 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. 3Serve over hot, buttered white rice.
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NutritionView more

150Calories
Sodium14%DV330mg
Fat20%DV13g
Protein4%DV2g
Carbs2%DV7g
Fiber12%DV3g

PER SERVING *

Calories150Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat6g30%
Trans Fat
Cholesterol30mg10%
Sodium330mg14%
Potassium260mg7%
Protein2g4%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber3g12%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.