Pork Chops with Artichoke Salsa
Quickly seared pork chops are topped with a bright and briny artichoke salsa that is sweetened with some tomatoes, fresh basil, and a splash of balsamic. This salsa is also wonderful on chicken and fish.
Servings 2
Calories 387kcal
Ingredients
Salsa
- 1/2 cup marinated artichoke hearts drained and chopped
- 1/3 cup cherry tomatoes quartered, omit for nightshade-free
- 1/2 tablespoon shallot chopped
- 2 tablespoons olives chopped, optional
- 1/2 tablespoon balsamic vinegar
- 1 clove garlic minced
- 2 tablespoons fresh basil chopped
- salt and pepper to taste
Pork
- 1 pound pork chops boneless, 2 chops
- 1/8 teaspoon baking soda optional, helps with browning
- salt and pepper to taste
- 1 teaspoon avocado oil
Instructions
- Combine all salsa ingredients in a bowl and toss to combine. Set aside.
- Dry the pork chops well and season generously with salt and pepper. Sprinkle baking soda all over and rub into the chops, if using. Heat a large cast iron pan over high heat and when hot, add the avocado oil. When the oil is hot, add the pork chops and cook until well browned and cooked through, about 4 minutes per side. Transfer to a serving plate and top with salsa.
Notes
Nutrition for salsa alone: Calories: 79 cal, Carbs: 5g, Fiber: 2g, Fat: 6g, Protein: 1g
Nutrition
Calories: 387kcal | Carbohydrates: 5g | Protein: 52g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 498mg | Potassium: 960mg | Fiber: 2g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg