If you’re looking for a family-friendly dinner recipe, look no further.

I always enjoy a one-pan meal preparation. Less to clean and all under your watchful eye with no risk of burning. This one-pan meal will indeed become one of your favorite weeknight dinners.

Here is a great combination of potatoes, artichokes, and pork chops.

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Even though you will cook in batches, all the flavors remain in the same skillet.

Basting the pork chops makes them tender.

Ensure that the potatoes are all the same size so there will be no under and over-cooked potatoes with your meal.

In this Article

This is a very simple recipe that requires a couple of steps. However, you will be cooking everyone in one skillet.

Using the oven to finish the cooking will allow the chops to maintain their juices internally and finish cooking the potatoes.

Shall we dive into the recipe?

Ingredients needed to make this wonderful recipe of artichoke pork chops

Coriander powder – gives it that beautiful taste to the pork chops

Bone-in Pork chops – super tender and always tasty. The meat around the bone is tender and keeps the chops moist.

Frozen artichoke hearts -very convenient as no cleaning is needed. Add a great layer of flavor to the chops.

Baby new potatoes – make this meal complete and mixed with the artichokes, and an excellent result happens. Earthy and rich. Ensure they are all the same size for even cooking.

Olive oil – to cook the chops in

Garlic – Add that wonderful layer of flavor

Chicken stock – excellent at keeping this wonderful dish moist and assists with the potatoes cooking. You can substitute it with vegetable stock if you wish.

Thyme – marries beautifully with potatoes and pork.

White balsamic vinegar – brings out the acidity needed for this dish.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.

Salt and pepper – seasoning

Cooking tips and step-by-step instructions to make this fantastic pork chops recipe

This recipe is very straightforward. As with all my recipes, I suggest having all your ingredients ready before cooking.

Leave the pork chops out at room temperature so it will take less time to cook, but your chops will sear better.

  • Start by positioning the rack in the center of the oven and preheat to 400F.
  • Have your chops fat band side cut as per the instructions below on Pro Tips, and season generously with salt and pepper.

I used my Lodge large skillet as it distributes the heat beautifully and can go from stove to oven to table without worries.

  • Heat the oil over medium-high heat and sear the chops while basting them as you cook along. Doing this will keep the top warm and slightly cook it. Cook both sides and turn with cooking tongs; you do not want to pierce the meat and release the internal juices. Remove from the heat and set aside.
  • In the same skillet, add the artichokes and potatoes. Stir occasionally until a nice golden color is formed. Add the garlic and cook for a few seconds.
  • Add the chicken broth to the pan and scrape any bits while cooking the potatoes until tender.
  • Return the chops to the skillet, add the thyme, and place them in the hot oven for five to six minutes to finish cooking uniformly.
  • Once done, remove the skillet from the oven. Remove the chops and vegetables and place them on a serving dish. The extra liquid will remain in the skillet.
  • Add the balsamic vinegar and scrape up any bits from the bottom of the pan.
  • Add the remaining chicken stock and bring it to a boil. Remove the thyme, add the butter and whisk.

Enjoy!

Pro Tips

  • I make a couple of vertical incisions on the fat band to ensure your pork chops will not curl up while cooking. This will prevent the chop from curling and cause one section to be overcooked while the curled part is not.
  • Do not slice too deep to cut through the meat.
bone in pork chop with fat bard slit
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Storage and reheating

I have seldom had leftovers for this recipe, as we seem to devour it each time.

However, I placed them in an airtight glass container when we did. The chops will be stored for up to two days.

Remember that the potatoes do not store well and become dry after two days.

To reheat:

Bring it back to room temperature and place it in a warm oven for 15 to 20 minutes or until the desired warmth is reached.

pork chops with artichokes and potatoes in a lodge skillet

If you enjoy this wonderful pork chop recipe with artichokes, hearts, and potatoes, you may want to try my other recipes.

Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes

Pork Chops with Garlic Cream

Sole Meuniere – A French Classic

Fillets of Cod Piccata with Artichoke Hearts, Tomatoes and Green Olives

Roast Pork Chops with Artichokes and Potatoes

5 from 1 vote
pork chops artichokes potato
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Teana Allen
Here is an excellent combination of potatoes, artichokes, and pork chops. Bon Appetit!
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Ingredients 

  • ½ teaspoon coriander powder
  • salt
  • pepper
  • 2 pork chops, 2 inch thick bone-in
  • 2 tablespoons olive oil
  • 9 ounces frozen artichokes hearts, thawed
  • 8 ounces baby new potatoes, scrubbed and halved
  • 2½ cups chicken stock, sodium free
  • 4 springs of thyme
  • 1½ tablespoons white balsamic vinegar
  • 3 tablespoons unsalted butter
  • 1 garlic clove, chopped

Instructions

  • Position a rack in the center of the oven and preheat to 400F.
  • Season the pork chops with the coriander, salt and pepper all over.
    Heat oil in a large skillet over medium-high heat and sear the chops while basting the oil over them until they are of a golden deep brown color.
    Using a pair of tongs, you do not want to pierce the meat, lift the meat and sear the other side. Total of 4 minutes.
    Transfer the chops to a plate and set aside.
  • Add the artichokes and potatoes to the pan. Stirring occasionally, until browned on spots, cook for about 3 minutes. Add the garlic and cook stirring for a few seconds.
    Add 1 ½ cup of the chicken broth to the pan and scrape any browned bits.
    Cook until the potatoes are tender, 3 to 5 minutes (depending of the potatoes size)
    Return the chops back to the pan, add the thyme and place in the hot oven for about 5 to 6 minutes.
  • Leave the thyme springs in the pan, transfer the chops and vegetables to a plate and cover with aluminum foil.
    Return the skillet to the stovetop over medium heat and reduce the liquid in the pan until almost completely evaporated, 2 minutes. Add the vinegar, stirring to scrape up any bits from the bottom of the pan.
    Add the remaining 1 cup of chicken broth and bring to a boil. Remove the thyme springs and whisk in the butter. 
  • Cook to reduce slightly, about 2 minutes and season to taste with salt and pepper. Return the vegetables to the pan. Add the pork chops and spoon some sauce over the top.
  • Arrange potatoes and artichokes on a plate and top with the pork chop.

Notes

PRO TIPS
  • I make a couple of vertical incisions on the fat band to ensure your pork chops will not curl up while cooking. This will prevent the chop from curling and cause one section to be overcooked while the curled part is not.
  • Do not slice too deep to cut through the meat.

Nutrition

Calories: 602kcal | Carbohydrates: 12g | Protein: 36g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 498mg | Potassium: 814mg | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 0.6mg | Calcium: 23mg | Iron: 1.3mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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