Roast Pork Chops with Artichokes and Potatoes
If you’re looking for a family-friendly dinner recipe, look no further.
I always enjoy a one-pan meal preparation. Less to clean and all under your watchful eye with no risk of burning. This one-pan meal of roast pork chops with artichokes and potatoes will indeed become one of your favorite weeknight dinners.
Roast Pork Chops with Artichokes and Potatoes
Even though you will cook in batches, all the flavors remain in the same skillet.
Basting the pork chops makes them tender.
Ensure that the potatoes are all the same size so there will be no under and over-cooked potatoes with your meal.
This is a very simple recipe that requires a couple of steps. However, you will be cooking everyone in one skillet.
Using the oven to finish the cooking will allow the chops to maintain their juices internally and finish cooking the potatoes.
Shall we dive into the recipe?
Ingredients needed to make this wonderful recipe of artichoke pork chops
Coriander powder – gives it that beautiful taste to the pork chops
Bone-in Pork chops – super tender and always tasty. The meat around the bone is tender and keeps the chops moist.
Frozen artichoke hearts -very convenient as no cleaning is needed. Add a great layer of flavor to the chops.
Baby new potatoes – make this meal complete and mixed with the artichokes, and an excellent result happens. Earthy and rich. Ensure they are all the same size for even cooking.
Olive oil – to cook the chops in
Chicken stock – excellent at keeping this wonderful dish moist and assists with the potatoes cooking. You can substitute it with vegetable stock if you wish.
Thyme – marries beautifully with potatoes and pork.
White balsamic vinegar – brings out the acidity needed for this dish.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Salt and pepper – seasoning
This recipe is very straightforward, and as with all my recipes, I suggest you have all your ingredients ready before cooking.
Leave the pork chops out at room temperature so it will take less time to cook, but your chops will sear better.
Start by positioning the rack in the center of the oven and preheat to 400F.
Have your chops fat band side cut as per the instructions below on Pro Tips, and season generously with salt and pepper.
I used my Lodge large skillet as it distributes the heat beautifully and can go from stove to oven to table without worries.
Heat the oil over medium-high heat and sear the chops while basting them as you cook along. Doing this will keep the top warm and slightly cook it. Cook both sides and turn with cooking tongs; you do not want to pierce the meat and release the internal juices. Remove from the heat and set aside.
In the same skillet, add the artichokes and potatoes. Stir occasionally until a nice golden color is formed.
Add the chicken broth to the pan and scrape any bits while cooking the potatoes until tender.
Return the chops to the skillet, add the thyme, and place them in the hot oven for five to six minutes to finish cooking uniformly.
Once done, remove the skillet from the oven. Remove the chops and vegetables and place on a serving dish. You will have the extra liquid in the skillet.
Add the balsamic vinegar and scrape up any bits from the bottom of the pan.
Add the remaining chicken stock and bring it to a boil. Remove the thyme, add the butter and whisk.
Enjoy!
½ teaspoon coriander powder
salt
pepper
2 pork chops, 2 inch thick bone-in
2 tablespoons olive oil
9 ounces frozen artichokes hearts, thawed
8 ounces baby new potatoes, scrubbed and halved
2½ cups chicken stock, sodium-free
4 sprigs of thyme
1½ tablespoons white balsamic vinegar
3 tablespoons unsalted butter
Pro Tips
I make a couple of vertical incisions on the fat band to ensure your pork chops will not curl up while cooking. This will prevent the chop from curling and cause one section to be overcooked while the curled part is not.
Do not slice too deep to cut through the meat.
If you enjoy this wonderful pork chop recipe with artichokes, hearts, and potatoes, you may want to try my other recipes.
Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes
Sole Meuniere – A French Classic
Fillets of Cod Piccata with Artichoke Hearts, Tomatoes and Green Olives
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Meet Chef Giangi
I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.