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Pork Chops with Artichokes and Sun-Dried Tomatoes
PORK11Ingredients
25Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 New York (top loin) pork chops (thinly cut, 18 ounces total)
- salt (To taste)
- pepper (To taste)
- 2 tsp. butter (divided)
- 2 tsp. virgin olive oil (divided)
- 1/2 cup chicken broth
- 1/3 cup sun dried tomatoes packed in oil (drained well, cut into slivers)
- 1/3 cup artichoke hearts (chopped, from a 16-oz can)
- 1/4 cup black olives (rinsed and chopped)
- 1/4 cup heavy cream
- 4 cups cooked white rice
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Directions
- Sprinkle both sides of chops with salt and pepper. Melt 1 teaspoon each of the butter and oil in a large heavy skillet. Add half of the chops; fry over medium-high heat on both sides for 2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining butter, oil and chops.
- Return skillet to heat and add chicken broth. Add tomatoes and artichoke hearts. Bring to boil; reduce heat. Simmer, uncovered, over medium-low heat for 5 minutes. Stir in black olives and cream along with pork chops and any plate juice. Cover and let rest for 5 minutes.
- Serve over hot, buttered white rice.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium330mg14% |
| Potassium260mg7% |
| Protein2g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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