Pork Chops Sautéed with Artichokes by Nancy T. Maar

The lovely combination of flavors and the easy preparation make this an ideal dish for a weeknight meal.

Yields 2 servings; serving size 4 ounces

Calories: 455.02

Protein: 35.49 grams

Carbohydrates: 18.10 grams

Sugar: 2.06 grams

Fat: 25.74 grams

1 teaspoon olive oil

Salt and pepper to taste

1 teaspoon Splenda

2 rib or loin pork chops

1 10-ounce package frozen artichoke hearts, thawed

½ cup chicken broth

2 thick slices fresh lemon

Heat the oil in a large nonstick pan over medium flame. Sprinkle salt, pepper, and Splenda on the chops. Brown them quickly in the oil. Add the artichokes and toss to coat with oil.
Reduce heat, add the broth, cover, and cook for 5 minutes at a simmer. Turn and cook for another 5 minutes. Garnish with lemon slices.