Chops or Chicken With Prosciutto and Artichoke in Cream Sauce

The aroma alone takes me back to Sunday dinners at my grandmother’s. Picture this: the savory scent of garlic and oregano mingling in the air, a hint of white wine, and the promise of a creamy, comforting dish. Nana’s secret ingredient was always love, of course, but this recipe comes awfully close, and every bite is a warm hug on a plate. Whether it was pork chops or chicken, she always managed to create a dish that everyone wanted seconds (and thirds!) of.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Servings: 5
• Yield: About 5 servings
• Dietary Type: Low-Carb (Optional)

Ingredients

• 14 ounces artichoke hearts (drained if from a can or thawed if frozen, rinsed & quartered either way)
• 4 ounces mushrooms, sliced
• 2 tablespoons olive oil
• ½ onion, thinly sliced
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ 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, trimmed of fat
• ¼ cup heavy cream
• ¼ cup Romano cheese, grated
• ¼ cup Mozzarella cheese, shredded

Equipment Needed

• Crockpot (slow cooker)

Instructions

1. In your crockpot, combine the artichoke hearts, mushrooms, olive oil, onion, pepper, garlic powder, cayenne pepper, oregano, white wine, and prosciutto.
2. Place the boneless pork chops or chicken thighs on top of the vegetable mixture, ensuring they are lying flat in the pot. This will ensure even cooking and maximum flavor absorption.
3. Cover the crockpot and cook on LOW for 8 hours. This slow cooking process will tenderize the meat and allow the flavors to meld beautifully. Resist the urge to open the lid frequently, as this will release heat and extend the cooking time.
4. After 8 hours, carefully remove the pork chops or chicken from the crockpot and set them aside on a plate.
5. In the crockpot, combine the heavy cream, Romano cheese, and Mozzarella cheese with the juices and vegetables remaining in the pot. Stir until the cheeses are melted and the sauce is smooth and creamy.
6. Return the pork chops or chicken to the crockpot and coat them thoroughly with the cream sauce. Allow them to sit in the sauce for about 10 minutes to warm through and absorb more flavor.

Expert Tips & Tricks

• Browning the Meat: While this recipe is designed for the convenience of a slow cooker, browning the pork chops or chicken in a skillet with a little olive oil before adding them to the crockpot can add an extra layer of flavor. Just sear them quickly on both sides to develop a nice crust.
• Adjusting the Spice: The ½ teaspoon of cayenne pepper adds a subtle kick to the dish. If you prefer a milder flavor, reduce or omit the cayenne pepper. For those who like it hot, consider adding a pinch of red pepper flakes.
• Cheese Variations: Feel free to experiment with different types of cheese in the cream sauce. Parmesan, Asiago, or even a little Gorgonzola can add interesting flavor dimensions. If you want to reduce the richness, use half-and-half instead of heavy cream.
• Thickening the Sauce: If the sauce is thinner than you would like after cooking, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Stir the slurry into the sauce and cook on high for 15-20 minutes until thickened.
• Adding a squeeze of lemon juice at the end brightens up the dish and adds a fresh, zesty note.

Serving & Storage Suggestions

Serve the Chops or Chicken With Prosciutto and Artichoke in Cream Sauce hot, straight from the crockpot. It’s fantastic served as is for a satisfying low-carb meal. For those not following a low-carb diet, it’s excellent served over fettuccine, linguine, or rice. A side of steamed broccoli or asparagus complements the richness of the dish perfectly.

For storage, allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over medium heat, stirring occasionally, or microwave until heated through. You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	462.9 kcal	N/A
Calories from Fat	226 g	49%
Total Fat	25.2 g	38%
Saturated Fat	9.5 g	47%
Cholesterol	146.7 mg	48%
Sodium	227.9 mg	9%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	7.4 g	29%
Sugars	1.9 g	7%
Protein	45.2 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chicken vs. Pork: This recipe works equally well with either boneless pork chops or boneless, skinless chicken thighs. Adjust cooking time slightly if using chicken breasts, as they may cook faster.
• Vegetarian Option: For a vegetarian version, substitute the meat with firm tofu or tempeh. Press the tofu to remove excess water before adding it to the crockpot. You can also add more vegetables like bell peppers, zucchini, or spinach.
• Dairy-Free Version: To make this dish dairy-free, replace the heavy cream with coconut cream or a cashew-based cream alternative. Use dairy-free cheese substitutes for the Romano and Mozzarella.
• Wine Substitute: If you don’t have white wine on hand, you can substitute it with chicken broth or vegetable broth. A splash of lemon juice or apple cider vinegar can also add a similar acidity.
• Herb Variations: Feel free to experiment with different herbs. Thyme, rosemary, or Italian seasoning can be used in place of or in addition to the oregano.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops for this recipe?
A: Yes, you can use bone-in pork chops, but they may require slightly longer cooking time. Ensure the internal temperature reaches 145°F (63°C).

Q: Can I make this recipe in an Instant Pot instead of a crockpot?
A: Yes, you can adapt this recipe for an Instant Pot. Use the “Sauté” function to brown the meat (optional), then add all ingredients except the cream and cheese. Cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream and cheese after opening the pot.

Q: Can I add other vegetables to this recipe?
A: Absolutely! Bell peppers, zucchini, spinach, and sun-dried tomatoes are all excellent additions.

Q: Is it necessary to use prosciutto, or can I substitute it with something else?
A: Prosciutto adds a unique salty and savory flavor, but you can substitute it with bacon or pancetta if desired.

Q: How do I prevent the cream sauce from curdling?
A: To prevent curdling, ensure the cream is at room temperature before adding it to the crockpot. Also, avoid boiling the sauce; keep it at a low simmer.

Final Thoughts

So, whether you’re craving a taste of home or simply seeking a flavorful and satisfying meal, this Chops or Chicken With Prosciutto and Artichoke in Cream Sauce is sure to deliver. It’s a dish that’s both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion. Don’t hesitate to make it your own by experimenting with different variations and substitutions. I encourage you to give this recipe a try and share your feedback – and perhaps a story or two of your own culinary adventures. Pair it with a crisp Italian white wine for the ultimate dining experience!