Dry Rub Baked Pork Chops, Artichokes with Garlic Aioli and Fruit Salad

WOAH...this one was super good and relatively easy with the timing right. This was my FIRST TIME EVER buying and cooking whole artichokes!!! 

Total Time: 45 minutes for artichokes, 30 for the pork chops so 45 total if timed nicely!

Artichokes:

• 1 lemon (quartered) OR hefty squeeze of lemon juice 
• 2 artichokes

1. Bring a large pot of water to a boil with the lemons or lemon juice.
2. Cut stems and top inch off the artichoke and place in boiling water. 
3. Boil for 45 minutes, cut off heat and let rest in water for 10 minutes. 

While artichokes are boiling, make garlic aioli sauce. 

• 1 tbsp chopped garlic (about 2 cloves)
• salt and pepper
• 1/4 cup mayo (or miracle whip)
• lemon juice (about 3 tbsp) 
• 1-2 tbsp dijon mustard (ours also had horseradish)

STIR all of the above and use to dip artichoke pieces in and use teeth to tear off the tender meat. The bottom tender portion can be eaten too (best part around the stem). Pretty sure this was the "heart" everyone loves. I know I did.

Pork Chops: 

• 4 bone-in chops 
• dry rub of your choice - we used 3 Beer BBQ Rub 
• olive oil pan spray 

Instructions:

1. Preheat oven to 325 degrees. 
2. Rub both sides of chops with dry rub. 
3. Lightly spray baking dish and place pork chops inside.
4. Cook uncovered for 15 minutes, take out and flip, cook another 15 minutes. 
5. Viola! So good! 

Fruit cup: 

• anything you have chopped up :)