Ingredients:(Rosemary-Garlic Pork Chops with Shallots and Artichokes)
2 large shallots, sliced
2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
4 (½-inch-thick) pork loin chops
1/2 teaspoon Chicken Flavor Bouillon
3 large cloves garlic, finely chopped
1 package (8 ounces) frozen artichoke hearts, thawed
1 tablespoon chopped fresh rosemary
2 tablespoons white balsamic vinegar
Instructions:(Rosemary-Garlic Pork Chops with Shallots and Artichokes)
Heat 1 tablespoon oil in large skillet over medium-high heat. 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 over medium-high heat. 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
Summary
Recipe Name:(Rosemary-Garlic Pork Chops with Shallots and Artichokes)
Published On:22-10-2015
Preparation Time:10M
Cook Time:50M
Total Time:1H
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