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The following article was published in our article directory on May 10, 2019.
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Flavorful Pork: Roast Pork Chops with Artichokes and Potatoes

Article Category: Food and Drinks

Author Name: Giangi Townsend

These recipes will get your family ready for a great dinner with pork. You do not need a lot of time, either. Add these recipes to your weekly menu and turn a stressful work week around.

Today�s recipe: Roast Pork Chops with Artichokes and Potatoes
There are stages to cooking this meal. But since you�re using one pan, all of the ingredients will be soaked in flavor. Cut your potatoes the same size to get potatoes that aren�t partially raw, or overcooked.

Prep time: 10 minutes
Cooking time: 25 minutes
Total time needed: 35 minutes
Good for: 2 people

Ingredients:
3 tablespoons of butter (no salt)
� teaspoon of powdered coriander
pepper and salt
2 and � cups of unsalted chicken stock
2 thick pieces of pork chops, with the bone in
1 and � tablespoons of balsamic vinegar
9 ounces of frozen artichoke hearts (make sure these are thawed)
2 tablespoons of olive oil
8 ounces of baby potatoes, chopped in half and scrubbed
4 sprigs of thyme

Instructions:
Set your rack in the middle of the oven before preheating to 400F.
Rub the pork chops all over with salt, pepper, and coriander. In a large skillet, heat the oil set over medium-high. Baste the pork chops while you sear them, or until deep they turn golden-brown in color.
Use a pair of tongs to lift the meat. Carefully sear the other side and transfer the pork chops onto a plate.
In the same skillet, add in potatoes and artichokes. Cook until browned on spots, stirring occasionally. Add in the garlic and stir, letting it cook. If there are any brown bits, remove them. Add 1 and � cup chicken stock.
Let the potatoes cook until they�re tender. This can take around 3 to 5 minutes. It all depends on how large or small your potatoes are.
Put the chops back into the pan. Sprinkle thyme and put in the oven for 5 to 6 minutes. Let the thyme sprigs remain in the pan. Add vegetables and chops onto a plate and cover it with foil.
Put the skillet back onto the stove. Over medium heat, let the liquids in the pan reduce. When it�s almost evaporated, add in the vinegar. Scrape away the bits remaining in the pan. Add the last cup of chicken broth and let it boil. Remove thyme and add in butter. Let the liquid reduce for around 2 minutes. Season with a pinch each of salt and pepper.
Put the potatoes and artichokes back into the skillet, add pork chops, and drizzle in some sauce on top.
Before serving, put the artichokes and potatoes onto a plate. Add in pork chop.

The rewards of this recipe are tenfold: Basting the pork chops while searing them gives you tender, flavor-filled meat. Using only one pan to cook the ingredients means less dishes to clean, and you also don�t need to keep an eye on so many ingredients.

Keywords: weekly menu, pasta, appetizers, fish, meat, poultry, dessert, vegetables, side dishes, cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, nutritious

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