Ingredients
Units
Scale
For the Pork Chops:
- 6 thick-cut boneless pork chops (about 1 inch thickness)
- For the Marinade:
- Juice of 2 large fresh lemons
- 1/2 cup fresh Italian parsley - chopped
- 2 tbs. red wine vinegar
- 1/4 cup of olive oil
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsps ground coriander
For the Artichokes
- 4 fresh artichokes, tips cut and pounded
- 3 apples - peeled and diced
- 1 pear - peeled and diced
- 1 cup raisins - chopped
- 3 stalks celery - chopped
- 1 sweet onion - diced
- 1 bunch of fresh Italian parsley - chopped
- 4 cloves of garlic - chopped
- 1 cup Italian style bread crumbs
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 3 tsp. olive oil
Instructions
For the Pork Chops:
- Combine all the ingredients for the marinade in a bowl and stir.
- Place the pork chops in a large zip-lock plastic bag and pour in the marinade.
- Seal tight and place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron frying pan with 2 tbs. of olive oil.
- Cook chops 3 to 4 minutes per side, until golden brown on the outside with just a trace of pink inside (145 degrees F with an instant-read thermometer).
For the Artichokes:
- Heat a large sauce pot with water and salt and bring to a slow simmer.
- Place the prepared artichokes in the water and simmer for about 12 – 15 minutes.
- Remove and let cool.
- Combine all the ingredients for the stuffing in a large bowl and toss.
- Heat a large cast iron frying pan with the olive oil.
- Add the stuffing mixture and sauté until well combined and incorporated with the olive oil.
- Pound the cooled artichokes on a clean hard surface to open the leaves.
- Using a small spoon stuff between the leaves.
- Preheat Oven 350 degrees F.
- Place in a baking dish with about an inch of water at the bottom.
- Cover tightly with aluminum foil.
- Bake for about 1 hour.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
