4 (6-ounce) lean veal loin chops (1/4-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 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
Trim fat from veal chops. Combine cracked pepper and crushed peppercorns in a small bowl; rub mixture over chops.
Coat a large nonstick skillet with cooking spray; place over medium-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.
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 350° for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter, sprinkle with chopped fresh parsley.
Yield: 4 servings
Light & Delicious 1994 Recipe