Breaded pork with artichokes and pear basil butter sauce

Tonight, my Puerto Rican Cookery cookbook turned me on to a breaded pork chop which was quite delectable. Easy to make, though the wait was about an hour in the oven. To make the pork chop all you need is:

Boneless pork chops
Salt
Pepper
Chopped garlic
Oregano
2 eggs
Bread crumbs

Lightly season the pork chop with salt, pepper, garlic and oregano then dip in a mixture of eggs and salt (gently beat). Roll in bread crumb then place in a square, lightly buttered baking dish. Put in the oven, previously preheated to 350 degrees, for one hour.

About 30 minutes into the pork cook time, cut your artichoke in half lengthwise. Bring a large pot of water to boil and submerge the artichoke halves. Meanwhile, cut a pear into chunks, removing the core, and put into a food processor with three basil leaves, chopping into a fine puree. In a small skillet, heat the puree with three tablespoons of butter, stirring frequently.

When the artichoke is cooked through so the leaves pull apart easily, remove from the water. Pull the leaves off the core, one by one, and serve in a small dish separately to dip in the pear basil butter.

Serve aside the breaded pork chop and enjoy!