Arrange your artichoke hearts in a single layer on the baking sheet and space them apart as much as possible—doing so will help them roast instead of steam.
5 ounces baby arugula ⅛ ounce fresh tarragon
10 ounces pork chop
2 cups artichoke hearts
2 tablespoons butter, divided
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
4 tablespoons olive oil
12″ large pan
1. Prepare Ingredients
Preheat oven to 450°F. Peel shallot, halve, and thinly slice. Rinse arugula. Rinse tarragon and roughly chop leaves, discarding stems. Pat pork dry with paper towel.
2. Roast Artichoke Hearts
On a baking sheet, toss artichoke hearts with 1 tablespoon olive oil and ¼ teaspoon kosher salt. Arrange in a single layer, transfer to oven, and roast, flipping halfway through, until lightly browned, about 15 minutes total (see Recipe Tip).
3. Sear Pork
While artichoke hearts roast, heat 1 tablespoon butter in a large pan over medium-high heat. Season pork all over with ½ teaspoon kosher salt and pepper as desired. When butter is foamy, add pork and sear until golden brown on outside and cooked through, about 4
minutes per side. Remove from pan and set aside to rest for about 5 minutes.
4. Make Vinaigrette
While pork rests, whisk together mustard, apple cider vinegar, and 3 tablespoons olive oil in a large bowl until fully combined. Season with ¼ teaspoon kosher salt and pepper as desired.
5. Make Shallot Butter Sauce
Wipe pan from pork clean and add remaining butter over medium heat. When butter is foamy, add shallot and sauté, stirring, until it begins to soften, about 3 minutes. Meanwhile, add
arugula, tarragon, and roasted artichoke hearts to bowl with vinaigrette. Toss to coat.
6. Plate Brown Butter Pork Chops
Cut pork into ¼-inch slices and spoon over shallot butter sauce. Serve with roasted artichoke salad. Time to enjoy your well-deserved dinner!
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