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Rosemary-Garlic Pork Chops with Shallots and Artichokes

Rosemary-Garlic Pork Chops with Shallots and Artichokes
Makes:
4
Prep Time:
10
minutes
Total Time:
50
minutes
Dairy FreeLow CalorieLow Sodium
based on
27 reviews
Rosemary-Garlic Pork Chops with sliced shallots and artichoke hearts simmer in white balsamic vinegar and crushed red pepper mixture and are zesty and flavorful. The chopped fresh rosemary rounds out the flavors in perfect balance.

In this recipe:


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Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 large shallots, sliced
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon crushed red pepper
  • 1 package (8 ounces) frozen artichoke hearts, thawed
  • 4 (½-inch-thick) pork loin chops
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh rosemary

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious

    Sara from Texas

    I don't even like pork chops, but it is my favorite recipe now! Even my husband who hardly likes *anything* liked this. I will definately make it again !

  •  Star(s)

    WOW AND YUM!

    Shelly from Louisville, KY

    This was absolutely DELICIOUS! I didn't have the instant chicken broth but that was okay. Also I couldn't find frozen artichoke hearts so I just used the canned version, drained and patted dry. I would recommend this recipe to everyone!

  •  Star(s)

    Great & Easy

    Mike from San Clemente, CA from

    This is a great dinner, easy to make and the combination of ingredients is outstanding.

  •  Star(s)

    Perfect

    Ren from Harrison Twp, MI

    Moistest pork chops ever. This dish is company quality with barely any prep time. I always make an extra serving so my husband can take to lunch the next day. He says it's even better!

  •  Star(s)

    as good as a restaurant meal

    Dalis Foglia from Texas

    These pork chops were so easy to make. The taste is great. They could be served in any restaurant. Yum!

  •  Star(s)

    Crowd Pleaser

    Happyhomemaker from Winston-Salem,NC

    I made this recipe for my Grand Parents and my great Aunt and Uncle. This was the best .My grandmother who always complains had nothing but rave reviews for this. thanks !!!

  •  Star(s)

    A great family pleaser

    Dorothy from Melbourne, Australia

    Pork chops are a family favourite in our house but artichokes are not so I substituted with fresh mushrooms, the result, perfect. It was voted the best pork chops I had ever cooked.

  •  Star(s)

    Excellent....the first try!

    Ash from Raleigh, NC

    I tried out this recipe to entertain some friends. Was very nervous because I knew I would mess this up...it was my first time making it after all! But seriously...this was so EASY to make...and my friends LOVED it! I will definitely be making it again for the next get-together. It's delicious.

  •  Star(s)

    My favorite so far

    Jeanne from Pullman, WA

    This is my favorite recipe this year and it is delicious, quick and pretty hard to mess up. The only thing I've changed is adding more red pepper because I like spice (1 tsp). I also add more bouillon (1 tsp). Since I don't like rosemary and my boyfriend does, I just sprinkle it on half the chops at the end. Enjoy!

  •  Star(s)

    Yummy, Elegant & Quick

    HeatherAnne Norbury from Kansas City, MO

    This is an elegant meal that is a snap to make.

  •  Star(s)

    Great!

    Candice from Columbia SC

    This is a great dish, especially if you like articokes. It's different from your ordinary dishes. I didn't have any white balsamic so I used half regular and half white wine. I will make this again, very easy.

  •  Star(s)

    Very Good

    Angie from San Diego, CA

    This recipe was very good. The flavors soaked into the meat and tasted delicious. I would make this again.

  •  Star(s)

    easy and tastey

    Mary Biggar from Standish, Me

    My husband is crazy about artichokes, and I was very tired of the same recipes I had with them, so I tried this one. It was so easy and very tastey! I made it for 4 and we had the leftovers 2 nights later, and other than the artichokes being slightly softer, it was just as delicious. We have crazy shedules like most families and this recipe is great for a quick cook, and a reheat.

  •  Star(s)

    Yummy!

    Tamara Starzl from Trussville, AL

    This recipe was very easy and extremely delicious! If you love artichokes, this is the recipe for you! I served it with the spinach/orange salad listed on this website and flavored rice. My family loved it!

  •  Star(s)

    A diffrent way to cook pork chops

    Colleen from Indiana

    I really enjoyed the taste as much as I liked to make this dish.

  •  Star(s)

    Even better than expected...

    Chris from Toronto Ontario

    I made this for my partner and myself and both of us loved it. Easy to make and such rich flavour. This is a definitely new favorite!

  •  Star(s)

    Best Dish I've Ever Made!

    Michelle Campbell from Chicago area, Indiana

    I made this dish while trying to make a special dinner for my boyfriend. I substituted many things since I didn't have all the ingredients and needless to say we loved it! I am making it again tonight after going out to get the rest of the ingredients. My beau was stunned at my cooking ability and was sincerely proud of me. Thanks!!!

  •  Star(s)

    Even I could do it!!

    Sue from Ottawa, Canada

    I am not much of a cook...but this recipe worked for me! Like others...I had to use canned artichokes and only had dark balsamic vinegar...still tasted goooood!

  •  Star(s)

    Excellent!

    Melinda Beverly from

    Wow! This dish provided just the right amount of flavor without taking away from the meat itself. I skipped the artichokes and it was still great!

  •  Star(s)

    Pretty Good - but kind of bland

    Wendy Sutton from

    This was somewhat tasty, but just not quite there. It could have used something else. It smelled incredible when I was cooking it, but once we started to eat it, I was left wanting. If you don't require a ton of taste, this would be great. But those who really need a lot of flavor will probably want something else...

  •  Star(s)

    WONDERFUL FLAVOR!

    Dennis from Dayton, Ohio

    I've made this dish twice within a month. I used the darker vinegar instead of the white, and added some white wine. My guests, and myself as well, were overwhelmed by the wonderful flavors of this dish! A number of people have asked me for this recipe, and I simply say to them: "meals.com". Thanx! It truly is a WONDERFUL dish!

  •  Star(s)

    Marvelous

    Tessa Smith from Trenton, Mi

    I enjoyed making this recipe. I loved all the fresh ingredients that went into it. It was simple yet effective. In fact, it even tasted better the second day. Ps. I substituted mushrooms for the artichokes.

  •  Star(s)

    Excellent

    Stacy G. Decker from U.S. Army Civilian, Vicenza, Italy

    This was a very impressive recipe that I wouldn't think twice about serving at a nice dinner party. I did change a couple of things: I used 1/2 of an Italian brand buillion, called "Star" classic flavor. If you can find it, it's much better quality than the American brand bullion. I also used 1 can of artichokes instead of frozen, and added a little bit of white wine when I covered the meat to simmer. I couldn't find white balsamic vinegar, even here in Italy, so I used regular balsamic vinegar and it turned out wonderful. I was a little bit more generous with the olive oil as well. An excellent dish.

  •  Star(s)

    Incredible Taste

    Angela Vitulli from

    This dish has an incredible, tangy taste that leaves your mouth watering for more. Quite easy to prepare as well. I substituted canned artichokes for the frozen ones.

  •  Star(s)

    de-Lish!

    Trump from St. Louis, MO

    We really enjoyed this simple recipe. The combination of flavors was wonderful. Will make again!

  •  Star(s)

    Simple, lots of flavor

    TLH from Chicago

    I add a little chicken broth to this so that I end up with more sauce. I think the flavor is amazing. This has become one of my favorite pork recipes.

  •  Star(s)

    Quick,Easy & Inexpensive

    Paige L. Olfers from San Antonio

    I am not a chef by any stretch of the imagination; my skills are very basic and when I found this recipe it just sounded tasty and easy. AND IT WAS JUST THAT. I highly recommend for a special meal that you want to impress your family or friends with. They will think you worked very hard on the dish; but you'll beam with pride knowing it was so simple.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 260
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 2.5g (14% of DV)
  • Cholesterol: 70mg (24% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 3g
  • Protein: 27g
  • Vitamin A: 4% of DV
  • Vitamin C: 15% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Rosemary-Garlic Pork Chops with Shallots and Artichokes

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 large shallots, sliced
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon crushed red pepper
  • 1 package (8 ounces) frozen artichoke hearts, thawed
  • 4 (½-inch-thick) pork loin chops
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh rosemary

 

Directions

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.

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