• 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: