Pork Chops (or Chicken) w/Prosciutto-Artichoke Cream Sauce

[Linny]

This recipe is excellent. I made mine on the stove top rather than in a slow cooker. I did not use the full 2 pounds of chops but did use 4 thick-cut ones and the full amount of topping (I call it topping because it is not a "sauce" per-say). I had topping leftover that I served with eggs the next day.

I seared my chops in a skillet with some EVOO. In another skillet, I sauteed the prosciutto, then added the onions and mushrooms till tender and then the artichokes. Then I added in the spices and finally the cream & cheeses. After the chops were done, I put them on top of the "sauce" in the other pan with a tight lid to let them rest for a few minutes.

Chops or Chicken w/ Prosciutto-Artichoke Cream Sauce

Servings: 5

14 ounces artichoke hearts, drained and chopped
4 ounces mushrooms, sliced
2 tablespoons olive oil
1/2 onion, thinly sliced
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon oregano
2 tablespoons white wine
4 ounces prosciutto, chopped
2 lbs boneless pork chops or 2 lbs boneless skinless chicken thighs
1/4 cup heavy cream
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded

Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).

Cover and cook on LOW for 8 hours.

Remove the pork chops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot. Return the chops to the pot and coat with sauce.

[buttoni]

My, that sounds good, Linny. I'll have to give this one a whirl.

[litehousepat]

Thanks for the recipe. I like that you have 2 ways to make it. Great for just 2 people in the house!

Pat