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.
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I've made this more than once, it makes great leftovers, not sure why it didn't have enough flavor for some of you ...I use roasted cumin seeds and fresh thyme from my garden. I also threw in some cherry tomatoes last time. Delish!
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.
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