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. Serve with a side of green beans, brown rice and a tall glass of iced tea.

Rosemary-Garlic Pork Chops with Shallots and Artichokes

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

1. Heat half of the 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.
2. 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.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.