Tomato and Artichoke Rosemary Pork Chops with Balsamic Glaze
 
Prep time
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There's too much goodness to love in these Tomato and Artichoke Rosemary Pork Chops with Balsamic Glaze that I can hardly fit it in the title! Flavorful grape tomatoes, onions, artichokes, and mushrooms spooned on top of seasoned pork chops with warm goat cheese and balsamic reduction makes for a fabulous and fancy, comforting meal.
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • For the Pork Chops:
  • 6 pork chops, trimmed of fat (about 1" thick)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 3 teaspoons freshly chopped rosemary
  • 2 tablespoons olive oil or cooking oil
  • For the Sauteed Vegetables:
  • 1 tablespoons olive oil
  • ½ small onion, chopped
  • ⅔ cup sliced mushrooms
  • ⅔ cup roughly chopped canned artichoke hearts
  • 1 clove garlic, minced
  • 1½ teaspoons freshly chopped rosemary
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons white wine
  • 1½ cups grape tomatoes
  • For Balsamic Glaze:
  • ⅔ cup balsamic vinegar
  • Additional:
  • 4 oz. goat cheese
Directions
  1. Preheat oven to 350 degrees. Trim fat off pork chops and lay in 9X13 baking dish. In a small bowl, mix together seasonings for pork chops. Evenly rub spice mixture over pork chops on both sides. Set aside.*
  2. In a large saute pan or cast iron skillet, heat 2 tablespoons of olive oil or cooking oil over medium heat. Once pan in hot enough that a drop of water sizzles, arrange pork chops in pan and sear each side until golden brown (about 2 mins per side).**
  3. Place pork chops back in 9X13 pan and bake at 350 degrees for 20 minutes until no longer pink in the center.
  4. Remove any fatty drippings from the saute pan, keeping other drippings, and set aside while making balsamic reduction and preparing veggies.
  5. Begin making balsamic reduction by pouring ⅔ cup balsamic vinegar into a small saucepan. Bring mixture to a rolling boil. Reduce heat to simmer and cook for 7-8 minutes until reduced by half. Set aside to cool and thicken.
  6. Cut and dice veggies for pork chop topping. Using the same pan that pork chops were seared in, place back on medium heat, adding 1 more tablespoon of oil. Once pan is hot enough that a drop of water sizzles, add onions and mushrooms. Reduce heat slightly (4 out of 10) and cook for 5-6 minutes until onions are tender and turning golden brown, stirring occasionally to avoid burning. Add artichoke hearts, minced garlic, rosemary, salt, and pepper and cook additional 2 minutes. Add white wine and cook until liquid is reduced, about 2 minutes. Remove from heat and stir in grape tomatoes. Set aside.
  7. Once pork chops have finished cooking, remove from pan and place on serving dish. Top each with a spread of goat cheese, a scoop of veggies, and a drizzle of balsamic reduction. Allow to sit for 5 minutes before serving.
Notes
*Meat will be more flavorful if done a few hours in advance and left to chill in the fridge. Just take pork chops out to rest 10-15 minutes before cooking.
**If you're pan is smaller, you may want to do this in two batches so you don't overcrowd the meat.
Recipe by Breezy Bakes at https://www.breezybakes.com/tomato-and-artichoke-rosemary-pork-chops-with-balsamic-glaze/