Be the first to Artichokes and pork chops are baked with onions and garlic and served with a mustard and cream gravy made from the pan drippings.
Prep Time: 15 minutes
Cook Time: 1 hours, 20 minutes
Ingredients:
- 3 large artichokes
- 5 loin pork chops, 1-inch thick
- Salt and pepper
- Flour
- 1 Tablespoon oil
- 1-1/2 cups onions, sliced
- 1 to 2 cloves garlic, minced
- 1 cup beef bouillon
- 2 Tablespoons wine vinegar
- 1 bay leaf
- 1 Tablespoon Dijon style mustard
- 1 cup light cream
Preparation:
Preheat oven to 360 degrees F.Pull off lower outer petals of artichokes and cut off top third of artichokes. Cut in half (or quarters if artichokes are extra large). Remove center petals and chokes. Cook artichokes in boiling water for 10 minutes. Drain.
Season pork chops with salt and pepper, and coat with flour. In an ovenproof skillet or pan brown chops thoroughly in oil. Remove chops and drain excess fat.
Saute onions and garlic over medium heat until golden, adding oil to pan if necessary. Add beef bouillon, wine vinegar, and bay leaf, and bring to boil. Place chops and artichokes in skillet, coat with juices, and bake 1 hour or until artichokes and chops are tender, basting occasionally.
Place artichokes and meat on platter and remove bay leaf from juices. Add Dijon-style mustard to pan liquids and boil until juices are reduced by half. Stir in light cream and simmer until thickened. Adjust seasonings.
Recipe can be halved; use 2 medium artichokes.
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
