ROSEMARY CHOPS WITH ARTICHOKES
2 Tbs Olive oil, divided
2 Large Shallots, sliced
3 Cloves Garlic, finely chopped
1/2 tsp Chicken bouillon
1/4 tsp Crushed red pepper
1 (8-oz.) Package frozen artichoke hearts, thawed
4 1/2 inch thick pork loin chops
2 Tbs White balsamic vinegar
1 Tbs Chopped fresh rosemary
Salt and pepper to taste
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.