Mediterranean Pork Chops

Created by Executive Chef Michael Johnston, CEC, CDM, CFPP
Classic Residence by Hyatt in Reno
Serves 8

• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons granulated garlic
• 2 tablespoons fresh basil—chopped fine
• 8 each pork chops—center cut
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 1 cup low-sodium chicken broth
• 1 cup artichoke hearts—rough chopped
• 1/4 cup kalamata olives—rough chopped
• 2 each tomatoes—seeded and diced, about 1/2"
• 2 cups fresh spinach—cut in thin strips

1. To prepare marinade, combine 1/2 cup olive oil, lemon juice, garlic and basil.
2. Mix well and pour marinade into a Ziploc bag.
3. Add pork chops and marinade for at least 4 hours—the longer, the better!
4. Heat 3 tablespoons olive oil in a large frying pan over medium heat.
5. Drain pork chops and pat dry.
6. Place chops in a frying pan and cover with a lid.
7. Cook until natural juices come though the top of the chop. Turn over and cook about 3 minutes more.
8. Remove chops from pan and hold aside until sauce is done.
9. Scrape pan to loosen "goodies" from the bottom of the pan.
10. Add pine nuts and cook over medium heat until nuts are lightly browned.
11. Add chicken broth and stir to make sure nothing is sticking to the pan.
12. Add artichoke hearts, olives and tomatoes.
13. Simmer on medium low heat until tomatoes start to soften.
14. Return chops to pan and work them into sauce.
15. Cook uncovered until sauce reduces and thickens slightly.
16. Add spinach to sauce and cook just enough to wilt spinach.
17. To serve, place chops on serving plate.
18. Spoon sauce over chops and serve immediately.