Mediterranean Pork Chops
By Yankee Magazine|Dec 13 2006|
Yield
4 servings
Total Time
15 minutes
Ingredients
4 1/2-inch-thick pork chops
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup chicken stock
1/4 cup dried tomatoes, cut into thin strips
1/4 cup kalamata olives, pitted and halved
2 tablespoons capers
1 14-ounce jar whole artichoke hearts, rinsed, drained, and halved
3 to 4 cups hot cooked couscous or rice
Instructions
Sprinkle pork chops with salt and pepper; dredge in flour and shake off excess. Set aside.
Heat olive oil in a large frying pan over medium-high heat. Add chops and cook 3 to 4 minutes on each side, or until browned. Remove chops; tent with foil to keep warm.
Add broth, tomatoes, olives, capers, and artichoke hearts to pan and bring to a boil. Reduce heat and simmer 5 minutes. Spoon over pork chops and hot cooked couscous or rice.
I made this recipe and loved it. Excellent simple way to make pork chops. The only drawback is that it is very expensive to make.
The variation with the apples is outstanding.
This is one of the easiest and most delicious meals we have ever made. My 14-year-old son was a little wary of the sauce at first but quickly decided he really liked it (“this is the best pork chop I’ve ever had!”). I don’t usually do this, but I was so impressed with this recipe that I shared it with a whole bunch of people. I also posted it as my Facebook status!!