Roast Pork Chop with Artichokes and Potatoes
1/2 teaspoon coriander powder
2 thick bone-in pork chops
2 tablespoons olive oil
9 ounces frozen artichokes hearts, thawed
8 ounces baby new potatoes, scrubbed and halved
2 1/2 cups sodium free chicken stock
4 springs of thyme
1 1/2 tablespoons white balsamic vinegar
3 tablespoons unsalted butter
Position a rack in the center of the oven and preheat to 400F.
Season the pork chops with the coriander, salt and pepper all over.
Heat oil in a large skillet over medium-high heat and sear the chops while basting the oil over them until they are of a golden deep brown color.
Using a pair of thongs, you do not want to pierce the meat, lift the meat and sear the other side. Total of 4 minutes.
Transfer the chops to a plate.
Add the artichokes and potatoes to the pan. Stirring occasionally, until browned on spots, cook for about 3 minutes. Add the garlic and cook stirring for a few seconds.
Add 1 ½ cup of the chicken broth to the pan and scrape any browned bits.
Cook until the potatoes are tender, 3 to 5 minutes (depending of the potatoes size)
Return the chops back to the pan, add the thyme and place in the hot oven for about 5 to 6 minutes.
Leave the thyme springs in the pan, transfer the chops and vegetables to a plate and cover with aluminum foil.
Return the skillet to the stovetop over medium heat and reduce the liquid in the pan until almost completely evaporated, 2 minutes. Add the vinegar, stirring to scrape up any bits from the bottom of the pan.
Add the remaining 1 cup of chicken broth and bring to a boil. Remove the thyme springs and whisk in the butter.
Cook to reduce slightly, about 2 minutes and season to taste with salt and pepper. Return the vegetables to the pan. Add the pork chops and spoon some sauce over the top.
Arrange potatoes and artichokes on a plate and top with the pork chop.