Pork Medallions with Red Peppers and Artichokes

Pork Medallions with Red Peppers and Artichokes Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 2 pork chops and 1 cup artichoke mixture)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

September 2003
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