Rosemary-Garlic Pork Chops with Shallots and Artichokes

Rosemary-Garlic Pork Chops with Shallots and Artichokes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbs olive oil, divided

  • 2

    large shallots, sliced

  • 3

    large clove garlic, finely chopped

  • ½

    tsp Maggi® Instant Chicken Bouillon

  • ¼

    tsp crushed red pepper

  • 1

    (8-oz.) package frozen artichoke hearts, thawed

  • 4

    ½ inch thick pork loin chops

  • 2

    Tbs white balsamic vinegar

  • 1

    Tbs chopped fresh rosemary


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.


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