Rosemary-Garlic Pork Chops with Shallots and Artichokes

By MaryGladys

Ingredients

• 2 Tbs olive oil, divided
• 2 large shallots, sliced
• 3 large clove garlic, finely chopped
• 1/2 tsp Maggi® Instant Chicken Bouillon
• 1/4 tsp crushed red pepper
• 1 (8-oz.) package frozen artichoke hearts, thawed
• 4 1/2 inch thick pork loin chops
• 2 Tbs white balsamic vinegar
• 1 Tbs chopped fresh rosemary

Details

Servings 1

Preparation

Step 1

Heat half of the oil in large skillet. 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.

Heat remaining oil in same skillet. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover; cook for 18 to 20 minutes or until pork is no longer pink in center. Season with salt and ground black pepper.