pork medallions with red peppers
categories:  Pork   

Prepared: 2004-12-01

Ingredients:

• 2 tsp. olive oil
• 8 (2-ounce) boneless center-cut loin pork chops
• 1/4 tsp. dried italian seasoning
• 1/8 tsp. salt
• 1/8 tsp. coarsely ground black pepper
• 2 cups red bell pepper strips
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons tomato paste
• 1/4 tsp. dried thyme
• 1/4 tsp. dried rubbed sage
• 1 can (14-ounce) artichoke hearts, drained

Preparation:

• spray a nonstick skillet with cooking spray.
• add the oil and heat over medium-high heat.
• sprinkle the pork with the italian seasoning, salt and pepper.
• add pork to the skillet and cook 1 minute on each side or until lightly browned.
• remove from the skillet.
• add the red bell pepper strips to the skillet; saute 2 minutes.
• in a small bowl, combine the broth, tomato paste, thyme and sage, stirring with a whisk.
• return the pork to the skillet and add broth mixture and artichoke hearts.
• cover, reduce heat and simmer 8 minutes or until thoroughly heated.
• remove pork from pan and keep warm.
• increase heat to medium-high; cook the artichoke mixture 2 minutes or until slightly thickened.
• spoon the mixture over the pork.

makes 4 servings @ 239 calories per serving

reviews:

	it was ok... we are not a big fan of the artichoke, so we will probably not make this again.
	Reviewed on 2008-02-29 by rubby