Pork Medallions With Red Peppers And Artichokes - cooking recipe

Ingredients

2 teaspoons olive oil
cooking spray
8 (2 ounce) boneless center cut pork chops
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
2 cups red bell peppers, strips
1 cup reduced-sodium fat-free chicken broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1 (14 ounce) can artichoke hearts, drained

Preparation

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; saute 2 minutes.
Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.
Return pork to pan, 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 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.