Artichoke Veal Chops Recipe

Ingredients for Artichoke Veal Chops

• 4 (1-inch thick) veal chops
• Cracked Black Pepper
• Cooking spray
• 1 medium green bell pepper, sliced
• Sweet Pepper
• Reduced Sodium Fat Free Chicken Broth
• Dried Whole Thyme
• Garlic Cloves
• 1 (14-ounce) can artichoke hearts, drained
• Fresh Parsley

How to Make Artichoke Veal Chops

1. Trim excess fat from 4 (1-inch thick) veal chops.
2. Generously rub both sides of the veal chops with freshly cracked black pepper.
3. Coat a large ovenproof nonstick skillet with cooking spray. Heat over medium-high heat until hot.
4. Add veal chops to the skillet and cook for 3-4 minutes per side, or until nicely browned.
5. Remove veal chops from the skillet and set aside.
6. Wipe out the skillet with a paper towel to remove excess grease.
7. Add 1 medium green bell pepper (sliced), 1/2 medium red bell pepper (sliced), 1/2 cup chopped onion, 2 cloves minced garlic, and 1/4 cup chicken broth to the skillet.
8. Bring the mixture to a boil over medium-high heat.
9. Reduce heat to low and simmer for 5 minutes, allowing the vegetables to soften.
10. Stir in 1 (14-ounce) can of artichoke hearts, drained.
11. Return the veal chops to the skillet, spooning the artichoke mixture over the top of each chop.
12. Cover the skillet tightly and bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the veal is tender and cooked through.
13. Sprinkle with 2 tablespoons of fresh chopped parsley before serving.
14. Serve immediately and enjoy your delicious springtime meal!