Pork with Artichokes and Mushrooms

Elevate your weeknight dinner routine with this mouthwatering Pork with Artichokes and Mushrooms recipe! Tender, golden-seared boneless pork chops are nestled in a rich and creamy sauce infused with earthy mushrooms, tangy marinated artichoke hearts, and a hint of dry white wine. This comforting dish is made in just 45 minutes, making it perfect for both busy evenings and elegant entertaining. The sauce, enhanced with garlic, onions, and a touch of heavy cream, is irresistible when paired with creamy mashed potatoes or crusty bread. Simple yet sophisticated, this one-pan wonder is full of bold flavors and is sure to become a staple in your recipe repertoire. Perfect for lovers of easy pork recipes, artichoke dishes, and creamy skillet meals!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless pork chops
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 8 ounces mushrooms (such as cremini or button), sliced
• 14 ounces marinated artichoke hearts, drained and quartered
• 1 cup chicken broth
• 0.5 cup dry white wine (optional)
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons all-purpose flour

Directions

Step 1

Season the pork chops evenly with salt and black pepper. Lightly dredge them in flour, shaking off any excess.

Step 2

Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

Lower the heat to medium. Add the remaining tablespoon of butter to the skillet, followed by the chopped onion. Cook for 2-3 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.

Step 6

Add the marinated artichoke hearts and stir to combine. Cook for 2-3 minutes to warm through.

Step 7

Deglaze the skillet by adding the white wine (if using) and scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 8

Pour in the chicken broth and bring to a simmer. Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet and cook on low heat for 10-12 minutes, or until the pork is cooked through (internal temperature of 145°F).

Step 9

Remove the pork chops once again and set aside. Stir in the heavy cream and let the sauce simmer uncovered for 3-4 minutes to thicken slightly.

Step 10

Return the pork chops to the skillet to coat them in the sauce. Sprinkle with freshly chopped parsley before serving.

Step 11

Serve hot with your choice of side dishes, such as mashed potatoes or crusty bread to soak up the sauce.

Nutrition Facts

Serving size	(1887.9g)

Amount per serving	% Daily Value*
Calories	2339.3

Total Fat 162.9g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 482.0mg	0%
Sodium 4812.1mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 21.6g	0%
Total Sugars 15.0g
Protein 126.5g	0%

Vitamin D 22.7IU	0%
Calcium 311.7mg	0%
Iron 11.4mg	0%
Potassium 3693.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 22.5%

Carbs: 12.4%