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Source: Nestle® Very Best Meals

Rosemary-Garlic Pork Chops with Shallots and Artichokes
Pork loin chops slowly simmered in white balsamic vinegar, chopped shallots and crushed red pepper are zesty and flavorful. Artichoke hearts and fresh rosemary round out the flavors in perfect balance.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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2 tablespoons olive oil, divided
2 large shallots, sliced
3 cloves garlic, finely chopped
1/2 teaspoon MAGGI® Instant Chicken Bouillon
1/4 teaspoon crushed red pepper
1 package frozen artichoke hearts, thawed
4 (1/2 inch thick) pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon fresh, chopped rosemary

HEAT 1 tablespoon 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.

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