Artichoke Veal Chops

Yield: 4 servings (serving size: 1 chop and 1/4 of vegetable mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.3g
  • Carbohydrate: 8.9g
  • Fiber: 1.5g
  • Cholesterol: 91mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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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