Pork Chops With Artichokes And Sun-Dried Tomatoes

• 8 New York (top loin) pork chops thinly cut, 18 ounces total
• salt To taste
• pepper To taste
• 2 teaspoons butter divided
• 2 teaspoons virgin olive oil divided
• 1/2 cup chicken broth
• 1/3 cup sun dried tomatoes packed in oil drained well, cut into slivers
• 1/3 cup artichoke hearts chopped, from a 16-oz can
• 1/4 cup black olives rinsed and chopped
• 1/4 cup heavy cream
• 4 cups cooked white rice

1. Sprinkle both sides of chops with salt and pepper. Melt 1 teaspoon each of the butter and oil in a large heavy skillet. Add half of the chops; fry over medium-high heat on both sides for 2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining butter, oil and chops.
2. Return skillet to heat and add chicken broth. Add tomatoes and artichoke hearts. Bring to boil; reduce heat. Simmer, uncovered, over medium-low heat for 5 minutes. Stir in black olives and cream along with pork chops and any plate juice. Cover and let rest for 5 minutes.
3. Serve over hot, buttered white rice.

new, salt, pepper, butter, virgin olive oil, chicken broth, tomatoes, black olives, heavy cream, white rice

Taken from www.yummly.com/recipe/Pork-Chops-with-Artichokes-and-Sun-Dried-Tomatoes-2249163 (may not work)