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.
Cooking Light SEPTEMBER 2003
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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