Rosemary-Garlic Pork Chops with Shallots & Artichokes

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 large shallots, sliced
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon crushed red pepper
  • 1 package (8 ounces) frozen artichoke hearts, thawed
  • 4 (½-inch-thick) pork loin chops
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh rosemary

Directions:

  1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shallots, garlic, bouillon and crushed red pepper; cook, stirring occasionally, until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl.
  2. Heat remaining oil in same skillet over medium-high heat. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover.
  3. Cook for 18 to 20 minutes or until pork is no longer pink in center. Season with salt and ground black pepper.

Notes:

Prep Time10 min | Total time: 50 min | 4 Servings | Smartpoints: 6
Nutrition information:

Serving Size: 1/4 of Recipe | Servings Per Recipe: 4

Amount Per Serving

  • Calories: 260
  • Total Fat: 12g
  • Saturated Fat: 2.5g
  • Cholesterol: 70mg
  • Sodium: 210mg
  • Carbohydrates: 13g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 27g

 

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