Recipe Artichoke Veal Chops (Beef)

Required Ingredients:

• 4 (6 ounce) lean veal chops (3/4 inch thick)
• 1 teaspoon cracked black pepper
• Cooking spray
• 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 teaspoon dried whole thyme
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 2 tablespoons chopped fresh parsley

Preparing/Cooking:

• 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.
• 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.

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