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Lemon Herb Pork Chop Stew with Artichokes and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 2 medium potatoes, diced
  • 1 (14-ounce) can artichoke hearts, drained and halved
  • 1/2 cup pitted kalamata olives
  • Zest and juice of 1 large lemon
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set aside.
  • Add the onion to the same pot and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute more.
  • Pour in the chicken broth and add the potatoes, lemon zest, thyme, and rosemary. Bring the mixture to a simmer.
  • Return the pork chops to the pot. Cover and simmer on low for 25 minutes until the pork reaches 145°F and the potatoes are tender.
  • Stir in the artichoke hearts, olives, and lemon juice. Simmer uncovered for 5 minutes to warm everything through.
  • Taste and adjust salt and pepper if needed. Serve the chops and stew straight from the pot.

Notes

Simmer the lemon juice only at the end so the flavor stays bright instead of turning bitter. The olives add enough salt that you may not need extra seasoning at the finish. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife