1. Position a rack in the center of the oven and heat to 400°F.
2. In a small skillet, toast the cumin seeds, stirring over medium-high heat until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a powder, then combine with 1/2 tsp. salt and 1/2 tsp. pepper. Season the pork chops all over with the spice mix.
3. Heat the oil in a large skillet over medium-high heat, and sear the pork chops, while spooning oil from the pan over the bone to baste, until each side is deep golden brown. Using a pair of tongs, lift the chops to sear the sides, about 4 minutes total. Transfer the chops to a plate. Add the Reese Baby Artichokes and potatoes to the pan, and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
4. Add 1-1/2 cups of the chicken broth to the pan, stirring to scrape up any browned bits. Cook until the potatoes are just tender, 3 to 5 minutes. Nestle the pork chops in the pan, add the thyme, and roast until your thermometer inserted in the center of a chop reads 135°F, about 6 minutes.
5. Leaving the thyme sprigs in the pan, transfer the chops and vegetables to a plate, and tent with foil. Return the skillet to the stovetop over medium heat, and reduce the liquid in the pan until almost completely evaporated, about 2 minutes. Add the vinegar, stirring to scrape up any browned bits from the bottom of the pan, then add the remaining 1 cup broth, and bring to a boil. Remove the thyme springs, then whisk in the butter. Cook to reduce slightly, about 2 minutes, and season to taste with salt and pepper. Return the chops to the pan and spoon some sauce over the tops. Add the vegetables, sprinkle with the chives, and serve.
By: Ashleigh Amoroso @ashamor