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
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.