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Rosemary-Garlic Pork Chops with Shallots




Source of Recipe


meals.com


List of Ingredients




2 tablespoons olive oil, divided
2 large shallots, sliced
3 large cloves garlic, finely chopped
1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon crushed red pepper
1 package (8 ounces) frozen artichoke hearts, thawed
4 (½-inch-thick) pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary


Recipe



HEAT 1 tablespoon oil in large skillet over medium-high heat. 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 over medium-high heat. 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.

Serving Size: 4