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!
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Recipe Information
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
Instructions
Season the pork chops evenly with salt and black pepper. Lightly dredge them in flour, shaking off any excess.
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.
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.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Add the marinated artichoke hearts and stir to combine. Cook for 2-3 minutes to warm through.
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.
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).
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.
Return the pork chops to the skillet to coat them in the sauce. Sprinkle with freshly chopped parsley before serving.
Serve hot with your choice of side dishes, such as mashed potatoes or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 15.0 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3693 mg | 79% | |
*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.
