Artichoke Veal Chops

Artichoke Veal Chops

czwartek, 13 lutego 2014

Artichoke Veal Chops

Time: 48 mins

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 pepper, orange, red and yellow
• 1/3 cup reduced-sodium fat-free 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 Trim fat from veal chops. Rub cracked pepper over chops.
• 2 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.
• 3 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.
• 4 Sprinkle with chopped parsley, and serve immediately.