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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. Trim fat from veal chops. Rub cracked pepper over chops.
3. 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.
4. 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.
5. 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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