Shelly's Recipe

MEDITERRANEAN PORK CHOPS

Category: Pork - Chops and Steaks

4 1/2 inch thick pork chops
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup flour
2 tbsp 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 tbsp capers
1 14 oz 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 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. Serves 4