First off, let's get one thing straight - my pork chops are the culinary equivalent of a mic drop. We're talking juicy, tender, and so far from those sad, dried-up cardboard slabs you might be picturing, they might as well be from a different universe.

Now, the secret weapon: marinated artichokes. And not just any marinated artichokes, but the ones from Mezzetta. These little guys are so good I usually find myself sneaking spoonfuls straight from the jar like some culinary rebel without a cause. But hey, who's judging?

Start by melting butter in a cast-iron pan like you're about to reveal the world's greatest secret, then get those pork chops seasoned with a symphony of garlic powder, salt, and pepper. And don't be shy with that garlic powder; make it rain. Throw the chops into the pan, surround them with bay leaves like they're royalty, and douse them with Worcestershire sauce because, why not? Flip them over, add more of that liquid gold, and then it's time for the artichokes to join the party, along with a splash of white wine and a sprinkle of red pepper flakes for that kick.

After a few minutes, it's off to the oven to broil, because we're all about that crispy top life. Once done, garnish with parsley, and there you have it. A dish so good, it'll make you want to write a thank you letter to your own taste buds. So, if you're looking to impress, either yourself or some lucky guests, give this recipe a whirl.