Artichoke Veal Chops

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 cup less-sodium chicken broth fat-free canned
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup bell pepper green sliced
• 0.8 cup cranberry-orange relish red yellow sliced
• 1 teaspoon cracked pepper black
• 0.3 teaspoon thyme leaves dried whole
• 24 ounce veal loin chops lean (3/)

Equipment

• frying pan
• paper towels
• oven

Directions

1. Preheat oven to 35
2. Trim fat from veal chops. Rub cracked pepper over chops.
3. Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot.
4. Add chops, and cook 3 to 4 minutes on each side or until browned.
5. Remove chops from pan; set aside. Wipe drippings from pan with a paper towel.
6. Place green bell pepper and next 4 ingredients in pan. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to pan, spooning artichoke mixture over veal chops. Cover and bake at 350 for 25 minutes or until veal is tender.
7. Sprinkle with chopped parsley.
8. Tip: We liked the vibrant color that the orange, red, and yellow bell peppers gave this dish, but you can use all one color of pepper, too.