These pork chops are flavorful and juicy. They are served with a Yogurt Feta sauce, which gave them a really nice tang.
Rather than using boneless pork chops, which were more expensive, I bought a pork loin and cut it into chops. It made enough food for 2 nights.
The original recipe recommended grilling the pork chops, but we were out of propane so I broiled mine instead. The baby artichokes were boiled, tossed in garlic, salt and olive oil and broiled.
This recipe was borrowed and slightly modified from Six O’Clock Scramble.