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
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
How to Make It
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.
Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.
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.
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