Baked Pork Chops with Potatoes, Artichokes

0 Position a rack in the center of the oven and preheat to 400F.
1 Season the pork chops with the coriander, salt and pepper all over.Heat oil in a large skillet over medium-high heat and sear the chops while basting the oil over them until they are of a golden deep brown color. Using a pair of tongs, you do not want to pierce the meat, lift the meat and sear the other side. Total of 4 minutes.Transfer the chops to a plate and set aside.
2 Add the artichokes and potatoes to the pan. Stirring occasionally, until browned on spots, cook for about 3 minutes. Add the garlic and cook stirring for a few seconds. Add 1 ½ cup of the chicken broth to the pan and scrape any browned bits.Cook until the potatoes are tender, 3 to 5 minutes (depending of the potatoes size)Return the chops back to the pan, add the thyme and place in the hot oven for about 5 to 6 minutes.
3 Leave the thyme springs in the pan, transfer the chops and vegetables to a plate and cover with aluminum foil. Return the skillet to the stovetop over medium heat and reduce the liquid in the pan until almost completely evaporated, 2 minutes. Add the vinegar, stirring to scrape up any bits from the bottom of the pan. Add the remaining 1 cup of chicken broth and bring to a boil. Remove the thyme springs and whisk in the butter. 
4 Cook to reduce slightly, about 2 minutes and season to taste with salt and pepper. Return the vegetables to the pan. Add the pork chops and spoon some sauce over the top.
5 Arrange potatoes and artichokes on a plate and top with the pork chop.