This is an adaptation of a Weight Watchers recipe. Pan-searing the pork makes it tender on the inside and slightly crisp on the outside. Serve this dish over wild rice to help soak up some of the fantastic lemon-artichoke sauce.Ingredients
· olive oil cooking spray or 1 tablespoon olive oil
· 1 pound lean pork loin, boneless chops, four 4 oz pieces
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 cup canned chicken broth
· 14 oz canned artichoke hearts, without oil, drained and halved
· 2 Tbsp capers, drained
· 1/4 cup fresh lemon juice (1 large lemon squeezed)
· 1 tsp dried oregano
· 4 Tbsp parsley, fresh, chopped
· 1 box Wild Rice
· olive oil cooking spray or 1 tablespoon olive oil
· 1 pound lean pork loin, boneless chops, four 4 oz pieces
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 cup canned chicken broth
· 14 oz canned artichoke hearts, without oil, drained and halved
· 2 Tbsp capers, drained
· 1/4 cup fresh lemon juice (1 large lemon squeezed)
· 1 tsp dried oregano
· 4 Tbsp parsley, fresh, chopped
· 1 box Wild Rice
Instructions
· Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of pork chops with salt and pepper. Add pork to hot pan; cook until golden brown, about 2 minutes per side.
· Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of pork chops with salt and pepper. Add pork to hot pan; cook until golden brown, about 2 minutes per side.
· Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and cook until pork is cooked through, about 8 to 10 minutes.
· Remove from heat and add parsley; serve hot.
Yields about 3 ounces of pork and 1/2 cup of artichoke mixture per serving.
Picture courtesy of Google
