Pork Medallions with Red Peppers and Artichokes

Pork Medallions with Red Peppers and Artichokes
Photo by Photography: Randy Mayor


  • 2 cups red bell pepper strips
  • 2 tablespoons tomato paste
  • 8 (2-ounce) boneless center-cut loin pork chops
  • 1/8 teaspoon coarsely ground black pepper
  • 1 (14-ounce) can artichoke hearts, drained
  • ¼ teaspoon dried Italian seasoning
  • ¼ teaspoon dried rubbed sage
  • + 5 more ingredients
    • 1/8 teaspoon salt
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ teaspoon dried thyme
    • 2 teaspoons olive oil
    • Cooking spray

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 1 minute on each side or until lightly browned. Remove from pan. Add bell pepper to pan; sauté 2 minutes. Combine the broth, tom...

View full recipe at My Recipes


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