Issues → January/February 2007 → Food →
Get Sauced: Pork Chops
(page 2 of 2)
Preparation Time: 15 minutes
Start to Finish Time: 20 minutes
Yield: 4 servings
- 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
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.
Reviews by Readers
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. – Reviewed by MaryBeth Garbauskas
The variation with the apples is outstanding. – Anonymous Review
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!! – Reviewed by Kristen Arute
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