Thursday, February 23, 2012

Rosemary Garlic Porkchops with Shallots and Artichokes

2 tablespoons olive oil, divided
2 large shallots, sliced
3 lg. cloves garlic, finely chopped
1/2 teaspoon Maggi instant chicken bouillion
1/4 teaspoon crushed red pepper
1 can artichoke hearts, drained
4 (1/2 inch thick) pork chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary

Heat half the olive oil in large skillet.  Add shallots, garlic, bouillion and crushed red pepper; 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 and sprinkle with salt and fresh ground black pepper.  Serves 4.

Served tonite with mashed potatoes and sauteed green beans.

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