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Get my new cookbook collection for 40% OFF!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.
Love Pork Chops? Try my Super Crispy Pork Chop Recipe!
Ingredients
- 5-6 Bone-in Pork Loin Chops 3/4" thick
- 1/2 C mayonnaise
- 1 C parmesan cheese shredded
- 6.5 oz jar marinated artichoke hearts chopped
- 3 green onions chopped
- kosher salt and pepper
Instructions
- 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 ยพ" thick chops and should be adjusted according to the thickness of your meat.
- Serve over rice.
Where is the ingredients list? All I see is ads under ingredients heading
Can someone suggest the proportions for the artichoke parmesan topping? A cheese-free option would also be great, since my husband can’t have dairy. Should I chop the artichoke hearts into the mayonnaise, or leave them just like they come out of the jar? Thanks!
I agree with Ellen – what are the proportions or measurements for the artichoke Parmesan topping? There is absolutely no direction on how to measure & prepare the topping!
Hi, after reading this amazing post i am too happy to share my know-how here with
colleagues.
These look brilliant! I know my husband and I will LOVE these, can’t wait to make them!
Can’t wait to make these!!! I’m drooling now! ๐
You had me at mayonnaise. What?! Yes, honey. *drool*
Mayonnaise definitely has it’s own little place in my heart too! ๐
Hi there Heather! I’m lovin’ these yummy pork chops. Such a simple but delicious idea. I’m all over the artichoke spread for sure. Don’t feel bad about needing some time to get settled. I’ll check back soon to see how it’s going! ๐