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Pork Medallions with Red Peppers and Artichokes

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 pork chops and 1 cup artichoke mixture)
Two-ounce pork chops are wafer thin and often referred to as "breakfast chops." If your chops are thicker, you'll need to cook them longer.


  • 2 teaspoons olive oil
  • Cooking spray
  • 8 (2-ounce) boneless center-cut loin pork chops
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 2 cups red bell pepper strips
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rubbed sage
  • 1 (14-ounce) can artichoke hearts, drained

Nutrition Information

  • calories 245
  • caloriesfromfat 22 %
  • fat 6.3 g
  • satfat 1.7 g
  • monofat 3.4 g
  • polyfat 0.7 g
  • protein 29.8 g
  • carbohydrate 17.4 g
  • fiber 5.7 g
  • cholesterol 74 mg
  • iron 2.5 mg
  • sodium 782 mg
  • calcium 22 mg

How to Make It

  1. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle the pork with Italian seasoning, salt, and pepper. Add pork, and cook 1 minute on each side or until lightly browned. Remove from pan. Add bell pepper to pan; sauté 2 minutes.

  2. Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.

  3. Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Remove pork from pan, and keep warm. Increase heat to medium-high; cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.