Pork Chops with Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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5 WW points Use 4 2-oz pork medallions for best results Ingredients:
1 tsp. olive oil |
2 pork chops |
1/4 tsp. dried italian seasoning |
1/8 tsp. salt |
1/8 tsp. black pepper |
2 cups red bell pepper, cut in strips |
1/2 cup chicken broth |
2 tablespoons tomato paste |
1/4 tsp. dried thyme |
1/4 tsp. dried rubbed sage |
7 oz artichoke hearts, drained |
Directions:
1. Spray a nonstick skillet with cooking spray. Add the oil and heat over medium-high heat.
2. Sprinkle the pork with the Italian seasoning, salt and pepper. Add pork to the skillet and cook 1 minute on each side or until lightly browned. Remove from the skillet. Add the red bell pepper strips to the skillet; saute 2 minutes.
3. In a small bowl, combine the broth, tomato paste, thyme and sage, stirring with a whisk.
4. Return the pork to the skillet and add broth mixture and artichoke hearts. Cover, reduce heat and simmer 8 minutes or until thoroughly heated. Remove pork from pan and keep warm. Increase heat to medium-high; cook the artichoke mixture 2 minutes or until slightly thickened. Spoon the mixture over the pork.
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