Greek Pork Chops

By BCVH

Per serving: Calories: 346; Pro. 30 g; Carb. 7 g; Fiber 1 g; Chol. 90 mg; Sod. 747 mg; Fat: Sat. 7 g, Trans. 2 g, Mono. 11 g, Poly 2 g

Ingredients

• 1 can (14.5 oz.) light and fat-free chicken broth, like College Inn
• 6 bone-in center cut 1" thick pork chops (about 6 oz. each)
• 1 tsp. Greek seasoning
• 1 Tbs. olive oil
• 1 tsp. fennel seeds
• 2 tsp. chopped garlic
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1 cup halved grape tomatoes
• 1 cup pitted mixed olives
• 1 lemon, juiced

Preparation

Step 1

1. In saucepan, bring broth to a boil; cook 8 minutes, or until reduced to 1 cup. Season chops with Greek seasoning.

2. In skillet, cook pork chops in hot oil 15 minutes, or until thermometer inserted in meat, not touching bone, reads 160 degrees, turning once. Transfer to plate; keep warm.

3. Pour broth into skillet. Add next 2 ingredients. Cook 3 min., or until thick, scraping up bits. Add remaining ingredients and 1 Tbs. lemon juice; cook 2 minutes. Pour over pork chops.