3 tablespoons vegetable oil
2 pounds boneless pork chops
8 tablespoons dried sage
1 cup fresh parsley, divided
1/3 teaspoon salt
1 tablespoon dried thyme
1/3 teaspoon dried rosemary
2 tablespoons white sugar
1 tablespoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon garlic powder
2 scotch bonnet chile peppers, chopped
1 teaspoon garlic powder
2 tablespoons paprika
1 (8 ounce) container sour cream
1 (16 ounce) can artichoke hearts, drained
Heat oil in a large skillet over medium heat. Cook pork chops until golden brown, about 8 minutes. Remove from skillet. Mix sage, parsley, salt, thyme, rosemary, sugar, paprika, cinnamon, nutmeg and garlic powder in small bowl. Stir all ingredients into skillet. Cook over medium heat, stirring constantly, until sauce begins to thicken, about 15 minutes. Transfer pork chops to par-cooking dish.
Pour sour cream into skillet. Stir in artichoke hearts and brown sugar. Spread cream mixture over chops. Cover, and chill overnight.
Return chops to skillet. Cook over medium heat until meat is well-done, about 10 minutes. Remove chops from pan.
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