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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?