Pork chops with artichoke & Boursin® garnish

Pork chops with artichoke & Boursin® garnish
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I’m no meat expert, since I consider myself basically vegetarian. I say “basically” because I love fish and braised meats (they just melt in your mouth), but I still eat mostly vegetables, various grains, legumes, and fruit.  

That said, I often cook meat because my husband loves it, and I’ve noticed he’s not the only one, judging from the popularity of my biggest hits (I try to spare you from the flops), which indicate that the “meat” page is one of the most popular on our site. 

So, I’m proud to share this recipe, which will undoubtedly rattle part-time vegetarians like me, but don’t be afraid. The artichoke crust is there as a backup—if it doesn’t turn out perfectly, nobody will know. 😉

  • ServesServes 6
  • Prep time15 min
  • Cook time30 min
  • Timeout-
  • FreezingFreezes well

Ingredients

For the pork
  • Vegetable oil
  • 1 rack of pork (6 chops), cut into 1-inch slices
  • Salt and pepper, to taste
For the artichoke crust
  • 8 canned artichoke hearts, minced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons rosemary, chopped
  • 1 round garlic & fine herbs Boursin® cheese
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • Salt and pepper, to taste

Steps

  1. Preheat the oven to 375˚F.
  2. In a bowl, combine all the artichoke topping ingredients. Set aside.
  3. In a pan, heat a dash of vegetable oil over high heat and sear the pork chops on each side.
  4. Season. Place them side-by-side on a baking dish.
  5. Cover each chop with the artichoke crust.
  6. Bake for 15–18 minutes and broil until nicely browned.
  7. Serve with the vegetables of your choice.
Recipe published on August 19, 2018