Tasty Veal Chops
This is a tasty dish that cooks part on the stove and part in the oven. And, best of all, it is veally good!
At a glance
4 6 oz. lean veal chops
1 tsp. cracked black pepper
1/3 cup sliced green pepper
3/4 cup sliced sweet orange, red, and yellow pepper
1/3 cup canned fat-free, reduced-sodium chicken broth
1/4 tsp. dried whole thyme
2 cloves garlic, minced
1 14 oz. can artichoke hearts, drained and quartered
2 tbsp. chopped fresh parsley
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 skillet; set aside. Wipe drippings from skillet with a paper towel and place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender. Sprinkle with chopped parsley, and serve immediately.
QUICK RECIPE SEARCH