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Pork Chops with Wild Mushrooms & Artichokes Paired with Roasted Brussels Sprouts

  • Author: Wegmans
  • Cook Time: 60
  • Total Time: 60


There is so much to love about this dish!! Beautiful Circle B Ranch Pork Chops, Wild Mushrooms, and Artichokes. It is delicious!! Enjoy!



For the Chops

  • 4 boneless or bone in Circle B Ranch pork chops (about 2 lbs.)
  • Wegmans Pan Searing Flour or Wondra
  • 3 tsp. olive oil
  • 1 tsp. butter
  • 1 tsp. + 2 Tbsp. shallots, chopped
  • 3 tsp. thyme, chopped, divided
  • 2 medium garlic cloves, peeled & chopped
  • 2 packages (8 oz. each) mushrooms, variety
  • 1 package (12 oz.) artichoke hearts
  • ½ cup white wine
  • 2 Tbsp. veal demi-glace

For the Brussels Sprouts

  • 1 lb. Brussels sprouts, bottoms trimmed, quartered
  • 2 Tbsp. olive oil


For the Chops

  1. Preheat oven to 350° F. Lightly coat pork chops with pan searing flour; pat off excess.
  2. Heat oil in oven-proof skillet on medium-high, until oil faintly smokes.
  3. Place chops carefully in hot oil. When sides have changed color about ¼ of way up, 2-3 minutes, turn. Place in oven; cook until internal temperature reaches 150°, 8-10 minutes. Check by inserting thermometer halfway into thickest part of meat.
  4. Remove pan from oven, return to MEDIUM heat. Add butter, 1 tsp. shallots and 1 tsp. thyme to pan. Baste meat about 30 seconds with butter mixture. Remove meat from pan. Keep warm.
  5. Add remaining shallots and garlic to pan; sauté 2 minutes. Add mushrooms, salt and pepper to taste; sauté 5 minutes.
  6. Add remaining thyme; sauté 2 minutes. Add artichokes, wine, and demi-glace; simmer 2 minutes. Spoon sauce over pork chops.

For the Brussels Sprouts

  1. Preheat oven to 350° F. Combine Brussels sprouts and oil in baking dish; salt and pepper to taste.
  2. Place dish on oven center rack; roast 40-45 minutes until tender.


  • Serving Size: 4
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