Pork Chop with Artichoke Hash

1 pork chop
6 artichokes
1 lb. assorted potatoes and root vegetables
1 oz. olive oil
2 tbsp. garlic
2 tbsp. fresh thyme and herbs
Salt and pepper to taste
3 oz. champagne garlic mustard

Rub pork chop with champagne garlic mustard. Coat with minced fresh herbs and thyme. Set aside. Cut all root vegetables into 1 inch dice, toss in garlic, olive oil and artichokes. Roast in oven at 375 degrees for 30 minutes. Sear both sides of pork chop in pan. Place in oven at 375 degrees for 20 minutes or until done.

Pinzone’s Italian Downtown Restaurant
312 Fairhope Ave.
Fairhope, AL 36532
(251) 990-5535

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