Rosemary-Garlic Pork Chops with Shallots & Artichokes

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  • 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


  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.


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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