Artichoke Veal Chops

Oxmoor House
4 servings


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4 (6-ounce) lean veal loin chops (3/4 inch thick)
1/2 teaspoon cracked pepper
1/2 teaspoon green peppercorns, crushed
Vegetable cooking spray
1/3 cup sliced green pepper
1/4 cup sliced sweet orange pepper
1/4 cup sliced sweet red pepper
1/4 cup sliced sweet yellow pepper
1/4 cup dry vermouth
2 tablespoons canned no-salt-added chicken broth, undiluted
1/4 teaspoon dried whole thyme
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons chopped fresh parsley


Trim fat from veal chops. Combine cracked pepper and crushed peppercorns in a small bowl; rub mixture over chops.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet. Drain chops, and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Place chops in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; set aside.

Place green pepper and next 7 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Spoon artichoke mixture over veal chops. Cover and bake at 350° for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter; sprinkle with chopped fresh parsley.

Created date

August 2009

Nutritional Information

Calories 176
Caloriesfromfat 23 %
Fat 4.4 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 9.4 g
Fiber 0.0 g
Cholesterol 91 mg
Iron 0.0 mg
Sodium 293 mg
Calcium 0.0 mg