Artichoke Veal Chops

14 ingredients
3 steps

Ingredients

  • 4 (6-ounce) lean veal loin chops (3/4 inch thick)
  • 1/2 teaspoon cracked pepper
  • 1/2 teaspoon green peppercorns, crushed
  • Vegetable cooking spray
  • 1/3 cup sliced green pepper
  • 1/4 cup sliced sweet orange pepper
  • 1/4 cup sliced sweet red pepper
  • 1/4 cup sliced sweet yellow pepper
  • 1/4 cup dry vermouth
  • 2 tablespoons canned no-salt-added chicken broth, undiluted
  • 1/4 teaspoon dried whole thyme
  • 2 cloves garlic, minced
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 2 tablespoons chopped fresh parsley

Directions

  1. 1
    Trim fat from veal chops. Combine cracked pepper and crushed peppercorns in a small bowl; rub mixture over chops.
  2. 2
    Coat a large nonstick skillet with cooking spray; 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. Drain chops, and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Place chops in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; set aside.
  3. 3
    Place green pepper and next 7 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Spoon artichoke mixture over veal chops. Cover and bake at 350° for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter; sprinkle with chopped fresh parsley.

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