Thursday, January 8, 2009
Pork Chops with red peppers and artichokes
2 tsp. olive oil
4 thin sliced pork chops ( i used 2 and cut them in half width wise)
1/4 tsp. dried Italian seasoning
2 cups red bell peppers sliced into strips
1 C. fat free, less sodium chicken broth
2 TBS. tomato paste
1/4 tsp. thyme
1/4 tsp sage
1 (14oz) can artichoke hearts, drained
heat the oil in large nonstick skillet coated with cooking spray over medium heat.
sprinkle the pork with Italian seasoning, S&P. Add pork and cook 1 minute on each side or until lightly browned. Remove pork from pan. Add bell peppers to pan and saute 2 minutes.
combine the broth, tomato paste, thyme and sage in bowl and whisk to dissolve.
Return pork to pan, add broth mixture and artichoke hearts. Cover, reduce heat and simmer 8 minutes or until pork is done.. remove pork from pan and keep warm. Increase heat to medium-high, cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.
calories 245 fat 6.3 protein 29.8
From the kitchen of lisa louise