Veal Chops With Artichokes Recipe

Name: Veal Chops With Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 loin veal chops, 1-inch thick; 1/4 tsp. garlic powder; 1/4 tsp. pepper; 1/4 c. water; 2 tsp. dry vermouth or low sodium chicken broth; 2 large tomatoes, seeded and chopped; 1 chicken bouillon; 1/4 tsp. oregano; 1 can artichokes, drained and quartered; 1 c. sliced mushrooms

Servings: persons

4 loin veal chops, 1-inch thick
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 c. water
2 tsp. dry vermouth or low sodium chicken broth
2 large tomatoes, seeded and chopped
1 chicken bouillon
1/4 tsp. oregano
1 can artichokes, drained and quartered
1 c. sliced mushrooms

1
Sprinkle chops with garlic powder, pepper and cook in a large skillet in oil, 3 to 4 minutes until brown on each side.
2
Remove from skillet and drain well.
3
Add water in skillet and rest of ingredients.
4
Place chops in a 12 x 8-inch baking dish that has been coated with cooking oil.
5
Top with tomato mixture and mushrooms.
6
Cover and bake at 350u00b0 for 25 minutes or until chops are tender.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 loin veal chops, 1-inch thick, 1/4 tsp. garlic powder, 1/4 tsp. pepper, 1/4 c. water, and more.

Yes, Veal Chops With Artichokes 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.

Veal Chops With Artichokes

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