Artichoke Veal Chops Recipe

Name: Artichoke Veal Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Trim fat from veal chops. Combine cracked pepper and crushed peppercorns in a small bowl; rub mixture over chops.
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
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 350u00b0 for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter; sprinkle with chopped fresh parsley.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke Veal Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Veal Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions