Artichoke Veal Chops


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

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 350°.

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

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.

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.

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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March 2006
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