Pork Medallions with Red Peppers and Artichokes

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 22%
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.8g
  • Carbohydrate: 17.4g
  • Fiber: 5.7g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 782mg
  • Calcium: 22mg


  • 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


  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.
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