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Recipe

Roast Pork Chops with Baby Artichokes and New Potatoes

photo: Scott Phillips

Servings: 2

This skillet dinner—with a pinch of cumin and a splash of balsamic—develops a sauce that delivers on flavor. To serve four, you can double the recipe and transfer everything to a roasting pan after searing the chops.

Ingredients

  • 1 tsp. cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2 thick bone-in rib pork chops (about 2 lb.), trimmed and frenched
  • 2 Tbs. olive oil
  • 9 oz. fresh baby artichokes or frozen artichoke hearts, thawed
  • 8 oz. baby new potatoes, halved
  • 3 large cloves garlic, thinly sliced
  • 2-1/2 cups lower-salt chicken broth
  • 4 sprigs fresh thyme
  • 1-1/2 Tbs. white balsamic vinegar
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 tsp. finely sliced fresh chives

Nutritional Information

      Calories (kcal) : 780
      Fat Calories (kcal): 390
      Fat (g): 44
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 165
      Sodium (mg): 540
      Carbohydrates (g): 36
      Fiber (g): 5
      Sugar (g): 5
      Protein (g): 62

Preparation

  • Position a rack in the center of the oven and heat to 400°F.
  • In a small skillet, toast the cumin seeds, stirring over medium-high heat until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a powder, then combine with 1/2 tsp. salt and 1/2 tsp. pepper. Season the pork chops all over with the spice mix.
  • Heat the oil in a large skillet over medium-high heat, and sear the chops, in batches if necessary, while spooning oil from the pan over the bone to baste, until each side is deep golden brown. Then, using a pair of tongs, lift the chops to sear the sides, about 4 minutes total. Transfer the chops to a plate. Add the artichokes and potatoes to the pan, and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Add 1-1/2 cups of the chicken broth to the pan, stirring to scrape up any browned bits. Cook until the potatoes are just tender, 3 to 5 minutes. Nestle the pork chops in the pan, add the thyme, and roast until an instant-read thermometer inserted in the center of a chop reads 135°F, about 6 minutes.
  • Leaving the thyme sprigs in the pan, transfer the chops and vegetables to a plate, and tent with foil. Return the skillet to the stovetop over medium heat, and reduce the liquid in the pan until almost completely evaporated, about 2 minutes. Add the vinegar, stirring to scrape up any browned bits from the bottom of the pan, then add the remaining 1 cup broth, and bring to a boil. Remove the thyme springs, then whisk in the butter. Cook to reduce slightly, about 2 minutes, and season to taste with salt and pepper. Return the chops to the pan and spoon some sauce over the tops. Add the vegetables, sprinkle with the chives, and serve.

Reviews

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Reviews

  • Maryford | 11/10/2017

    Though I didn't have the problems that RevaC had, I too found the recipe to be somewhat flat and boring. I expected a richer, more savory flavor. My artichokes did kind of melt into oblivion, also. If I try it again, I may up the vinegar amount.

  • RevaC | 10/20/2017

    This is my first ever Fine Cooking failure. I followed the recipe with no changes other than to use vegetable stock instead of chicken stock. The potatoes just wouldn't cook. When I took the pan from the oven, the chops were ready, but the potatoes were barely starting to cook. I removed the chops, and put the pan back in the oven for another 10 minutes. By the time the potatoes were cooked the artichokes were mushy, and the dish was an unappealing beige mess. The taste was boring as well.

  • user-5386648 | 10/08/2017

    My husband picked this recipe from the picture and I was not excited about making it. It was delicious! I will definitely make it again.

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