Simple and quick to make, these perfectly seasoned chops with a delicious sauce are sure to become a favorite at your house! They definitely are at mine!
2 tablespoons canola oil
8 boneless pork loin chops 1/2-inch thick
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 large red bell pepper, cut into strips
1 cup chicken broth, (can be made from bouillon)
3 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1 (14 oz) can artichoke hearts, drained
1. Heat oil in a large skillet over medium-high heat until hot. Sprinkle both sides of chops with Italian seasoning, salt and pepper. Place chops in hot oil and cook 3 minutes on each side or until lightly browned. Remove from skillet and set aside.
2. Add bell peppers to skillet and saute for 2 minutes. In a small bowl, combine the chicken broth, tomato paste, thyme and sage; stir with whisk to blend. Place the chops over the red peppers in the skillet; pour the broth mixture over the chops. Add the artichoke hearts; cover, reduce the heat to medium-low and simmer for 8 to 10 minutes.
3. Remove the chops to a serving platter; keep warm. Increase heat to medium-high; cook the artichoke mixture for 2 minutes or until slightly thickened. Spoon artichoke mixture over chops to serve. Makes 8 servings; serving size: 1 chop and 1 cup of artichoke mixture each containing 12 net carbohydrates.
Emily
Yum, these sound great. Love the flavors…and very simple! Thanks for sharing 😀
These do sound wonderful! It’s quick, simple and what a lovely combination of flavors! Definitely going on the must try list. Thanks!
We love artichokes and pork chops!! What a great idea to combine them! Pretty, too!!
Many blessings!!
Wow. That’s it, just Wow!
Hubby is going to love these! Thanks for the recipe!
Pork chops are always a favorite in our house. Thanks for a new and delicious way to fix them!
Oooo I gotta try this! But now while the kids are around. They’d have a conniption fit over “ruining” a good porkchop.
This looks delish. Thanks for the idea. And I hope you’ll swing by my recipe swap and link up:
I’ve got to get over my fear of baking bread. You make it sound easy. And thank you for stopping by Momtrends and sharing your recipe. See you next week!
http://momtrends.blogspot.com/2009/09/friday-feasts-summer-squash.html
sound very gourmet I may make this just to impress my mother