INGREDIENTS

   *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

DIRECTIONS

• Coat a non-stick skillet with cooking spray. Put oil and set to heat at moderate-high heat. Season the pork with Italian seasoning, salt and pepper. Put the pork into the skillet to cook for a minute or until the sides are lightly brown. Take it out of the skillet and put the red bell pepper strips in its place. Saute for about 2 minutes.
• Blend broth with tomato paste, thyme and sage in a small bowl. Whisk to stir.
• Put the pork back into the skillet, adding broth mixture and the artichoke hearts. Put cover and lower heat to allow 8 minutes of simmering.
• Take the pork out of the pan and keep it warm. Set heat to moderate-high heat. Cook the artichoke mixture for about 2 minutes or just until thick. Ladle the mixture over the pork and serve.