Pork loin chops slowly simmered in white
balsamic vinegar, chopped shallots and crushed red pepper are
zesty and flavorful. Artichoke hearts and fresh rosemary round
out the flavors in perfect balance. Serve with a side of green
beans, brown rice and a tall glass of iced tea.
Rosemary-Garlic
Pork Chops with Shallots and Artichokes
- 2 tablespoons olive oil,
divided use
2 large shallots, sliced
3 cloves large garlic, finely chopped
1/2 teaspoon MAGGI® Instant Chicken Bouillon
1/4 teaspoon crushed red pepper
1 (8-ounce) package frozen artichoke hearts, thawed
4 (1/2-inch) thick pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary
- HEAT half of the oil in
large skillet. 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. 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.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
