Servings: 3

Artichoke: subheading: Artichoke:
¼ cup avocado oil ¼ cup avocado oil
3 cloves garlic, minced 3 cloves garlic, minced
1½ tsp sea salt 1½ tsp sea salt
Freshly ground pepper, to taste Freshly ground pepper, to taste
Pinch of cayenne pepper Pinch of cayenne pepper
28 oz. canned artichoke hearts, drained & patted dry 28 oz. canned artichoke hearts, drained & patted dry
Pork Chops: subheading: Pork Chops:
¼ cup avocado oil ¼ cup avocado oil
3 pork breakfast chops (about 1-inch thick), approx. ¾ lb. 3 pork breakfast chops (about 1-inch thick), approx. ¾ lb.
⅛ tsp sea salt ⅛ tsp sea salt
⅛ tsp black pepper ⅛ tsp black pepper
Dip: subheading: Dip:
½ cup mayonnaise ½ cup mayonnaise
1 tsp dried rosemary 1 tsp dried rosemary
1 tsp dried thyme 1 tsp dried thyme
1 clove garlic, minced 1 clove garlic, minced
2 green onions, green part only and roughly chopped 2 green onions, green part only and roughly chopped
2 tbsp lemon juice 2 tbsp lemon juice
⅛ sea salt ⅛ sea salt
Freshly ground pepper, to taste Freshly ground pepper, to taste

Preheat oven to 425F
In a medium bowl, combine ¼ cup of avocado oil, minced garlic, salt, black pepper, and cayenne
pepper. Drop the artichoke hearts into the bowl and toss to coat
Place the artichokes on a lined baking sheet and bake for about 18 minutes, flipping halfway
through. The artichoke hearts should be golden and slightly crisp on the edges
Meanwhile, for the pork chops, heat the avocado oil in a large skillet over medium-high heat.
Season the pork chops with salt and pepper, and place them in the skillet. Cook for about 3
minutes per side, until internal temperature reaches 145F. Transfer to a plate and set aside
For the dip, combine the mayonnaise, rosemary, thyme, garlic, green onions, lemon juice, salt,
and pepper in your food processor. Process until smooth, about 30 seconds
Transfer the mayonnaise mixture to a small bowl and use it as a dip for the baked artichoke and
pork chops