Artichoke Veal Chops

• 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 350u0b0 for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter; sprinkle with chopped fresh parsley.

lean veal loin chops, cracked pepper, green peppercorns, vegetable cooking spray, green pepper, orange pepper, sweet red pepper, sweet yellow pepper, salt, thyme, garlic, hearts, parsley

Taken from www.myrecipes.com/recipe/artichoke-veal-chops-0 (may not work)