This is one I made while Neice and Boyfriend were here for Thanksgiving! It was wonderful,, might seem strange the red peppers and artichokes,,, but it was very tasty!
2 teaspoons olive oil
Cooking Spray
8 (2-ounce) boneless center-cut loin pork chops
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 cups red bell pepper strips
1 cup fat-free, less sodium chicken broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1 (14-ounce) can artichoke hearts, drained
1. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle the pork with Italian seasoning, salt, and pepper. Add pork, and cook 1 minute on each side or until lightly browned. Remove from pan. Add bell pepper to pan, saute 2 minutes.
2. Combine the broth,tomato paste, thyme, and sage, stirring with a whisk.
3. Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Remove pork from pan, and keep warm. Increase heat to medium-high, cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.
Yield 4 servings. (serving size: 2 pork chops and 1 cup artichoke mixture).
Calories-245, Fat-6.3g (saturated-1.7g, mono 3.4g, poly-.7g) Protein-29.8g, Carb.-17.4g, Fiber- 5.7g, Chol-74mg, Iron-2.5 mg, Sodium-782 mg, Calcium- 22mg.
Two ounce pork chops are wafer thin and often referred to as "breakfast chops." If your chops are thicker, you'll need to cook them longer.
I know it looks long,,, but this recipe really, really is one of our favorites,,, HOpe it becomes one of yours too. Kathy 
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