2 tsp. Olive Oil
8 (2oz) boneless, center cut Loin Pork Chops (“breakfast chops”)
1/4 tsp. dried Italian Seasoning
1/8 tsp. Salt
1/8 tsp. Pepper
2 C. Red Bell Pepper Strips
1 C. Chicken Broth
2 T. Tomato Paste
1/4 tsp. dried Thyme
1/4 tsp. dried Rubbed Sage
1 (14oz) can Artichoke Hearts, drained

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle the pork with Italian seasoning, salt and pepper. Add pork and cook one minute on each side or until lightly browned. Remove from pan. Add bell pepper to pan; sauté 2 minutes. Combine broth, tomato paste, thyme and sage, stirring with a whisk. Return pork to pan; add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thouroughly heated. 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.

Yield: 4 servings
Serving Size: 2 chops and 1 C. Artichoke Mixture

Calories: 245
Fat: 6.3g
Fiber: 5.7g