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Artichoke Veal Chops

Yield 4 servings (serving size: 1 chop and 1/4 of vegetable mixture)


  • 4 (6-ounce) lean veal loin chops (3/4 inch thick)
  • 1 teaspoon cracked black pepper
  • Cooking spray
  • 1/3 cup sliced green bell pepper
  • 3/4 cup sliced orange, red, and yellow bell pepper
  • 1/3 cup canned fat-free, less-sodium chicken broth
  • 1/4 teaspoon dried whole thyme
  • 2 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 177
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.3 g
  • carbohydrate 8.9 g
  • fiber 1.5 g
  • cholesterol 91 mg
  • iron 0.0 mg
  • sodium 285 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Trim fat from veal chops. Rub cracked pepper over chops.

  3. Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned. Remove chops from pan; set aside. Wipe drippings from pan with a paper towel.

  4. Place green bell pepper and next 4 ingredients in pan. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to pan, spooning artichoke mixture over veal chops. Cover and bake at 350° for 25 minutes or until veal is tender. Sprinkle with chopped parsley.

  5. Tip: We liked the vibrant color that the orange, red, and yellow bell peppers gave this dish, but you can use all one color of pepper, too.

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