Up until the last few weeks I always thought I liked unpacking more than packing when I’ve moved (traveling is a completely different can of biscuits, though). But this go around I think I’ve changed my mind. I’ve been staring at the same 4 boxes in my kitchen for the past week and a half and I have NO clue where to put them. No, freaking clue. Well, I could put them in the crawl space storage but who wants to crawl in there when they want to bake a cake? We love our new home, but the storage options are ridiculously limited. I’m working on getting a pot rack up to clear up some cabinet space, but until then… boxes.
I’m slowly getting back into the swing of things and hope to be back up to my usual posting of 3 recipes a week soon. If not for you guys, for my own sanity (and thighs). If I have to look another frozen burrito or pack of ramen in the eyes anytime soon somebody is going to get hurt.
I kid, I kid.
But really, I’m so excited to be cooking again and these parmesan artichoke pork chops were the perfect way to kick it off! I’m not gonna lie, this is a pretty indulgent recipe, but it’s worth it. It’s also super easy to throw together and can literally be on the dinner table in less than 20 minutes, making it the perfect weeknight meal.
You’ll start off by making the parmesan artichoke topping: mayonnaise, shredded parmesan cheese, marinated artichoke hearts, and green onions. Give it a stir and you’re good to go.
I like to use bone-in pork loin chops that are about 3/4 of an inch thick. Keeping the bone on gives great flavor and seems to keep it moister. Lay the chops on a broiling pan and season both sides with kosher salt and black pepper.
Preheat the broiler for at least 10 minutes and then place them about 4-5 inches from the heating element. If they are too low you won’t get that great caramelization that you want.
After four minutes open the oven and flip the chops over. Cook for an additional 2 minutes and open the oven again to top each chop with a good dollop of the artichoke mixture.
Place the chops back under the broiler for an additional 2 minutes, watching closely for scorching and remove from the oven. These cooking times are based on 3/4″ thick chops and should be adjusted according to the thickness of your meat.
When done the sauce should be golden and the juices from the meat should run clear. We like to eat ours on a bed rice with steamed veggies…or cold baby carrots like we did last night because I was too lazy to wash another pot.
- 5-6 Bone-in Pork Loin Chops, ¾" thick
- ½ C mayonnaise
- 1 C parmesan cheese, shredded
- 1, 6.5 oz jar marinated artichoke hearts, chopped
- 3 green onions, chopped
- kosher salt and pepper
- Preheat oven on BROIL.
- Combine mayonnaise, artichoke hearts, cheese, and green onions in a small bowl and mix.
- Place pork chops on a broiling pan and season both sides with salt and pepper.
- Cook chops 4-5 inches under the broiler for 4 minutes and flip.
- Cook for an additional 2 minutes, open oven and divide the artichoke mixture among the chops, topping each with a dollop.
- Place back under the broiler for an additional 2 minutes. The tops should be golden brown and the juices from the meat should run clear when done. These cooking times are based on ¾" thick chops and should be adjusted according to the thickness of your meat.
- Serve over rice.