Rosemary-Garlic Pork Chops with Shallots and Artichokes

Serving Size: Serves 4

Ingredients:

• 2 T. Olive oil, divided
• 2 Large shallots, sliced
• 3 Large garlic cloves, finely chopped
• 1/2 tsp. Instant chicken bouillon
• 1/4 tsp. Crushed red pepper
• 1 (8 oz.) pkg. Frozen artichoke hearts, thawed
• 4 1/2 in Thin Carolina Pride™ pork loin chops
• 2 T. White balsamic vinegar
• 1 T. Chopped fresh rosemary

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.