Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 2

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

Step 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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