Pork Medallions with Red Peppers and Artichokes

Name: Pork Medallions with Red Peppers and Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained; 473 milliliters red bell pepper strips; 0 teaspoons dried rubbed sage; 0 teaspoons dried thyme; 237 milliliters fat-free, less-sodium chicken broth; 0 teaspoons coarsely ground black pepper; 0 teaspoons dried Italian seasoning; 2 teaspoons olive oil; 57 grams boneless center-cut loin pork chops; 0 teaspoons salt; 2 Tbsps tomato paste

This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 181 calories, 5g of protein, and 12g of fat per serving. Head to the store and pick up less-sodium chicken broth, olive oil, rubbed sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Sprinkle the pork with Italian seasoning, salt, and pepper.

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Italian Seasoning

Pepper

Pork

Salt

Add pork, and cook 1 minute on each side or until lightly browned.

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Pork

Remove from pan.

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Frying Pan

Add bell pepper to pan; saut 2 minutes.

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Bell Pepper

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Frying Pan

Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.

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Tomato Paste

Broth

Thyme

Sage

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Whisk

Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated.

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Artichoke Hearts

Broth

Pork

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Frying Pan

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.

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Artichoke