Artichoke Veal Chops
Yield: 4 servings (serving size: 1 chop and 1/4 of vegetable mixture)
More From Oxmoor House
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
- 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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