[an error occurred while processing this directive] Pork Chops with Artichokes, Sausage and Rapini - Steven and Chris
Pork Chops with Artichokes, Sausage and Rapini

Pork Chops with Artichokes, Sausage and Rapini

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Your everyday pork chop is brought to a new level with the addition of more pork, as per Chef Lynn Crawford's recipe! Italian sausage to be exact, along with rapini, raisins, mushrooms and artichokes all as a topping.

Pork Chops with Artichokes, Sausage and Rapini by Chef Lynn Crawford

Ingredients

1/3 cup seedless raisins
2 hot Italian sausage, casings removed
4 bone in pork rib chops, 6 oz each
1/2 bunch rapini, cut in 2 inch pieces
1 can artichoke hearts, drained and quartered
1/2 cup pitted green olives
1 tbsp sherry vinegar

Preparation

  1. Soak raisins in hot water until plumped. Drain and pat dry. Set aside.
  2. In a large saute pan over medium heat, crumble sausage meat and cook, stirring frequently, until well browned, about 15 minutes.
  3. With slotted spoon transfer sausage to plate.  Add pork chops to fat in pan and fry, turning once, 4 minutes per side for medium doneness.
  4. Transfer plate and tent loosely. Add rapini to pan and sautee until tender crisp, about 3 minutes.
  5. Toss in raisins, artichokes, olives, and reserved sausage; cook until heated, about 2 minutes.
  6. Deglaze pan with vinegar, scrape up brown bits and spoon over pork chops. Serve immediately.

 

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