Artichoke Veal Chops

Cooking Recipes Catalogue

Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal. This diabetic recipe is a free preview of our Quick-Smart™Diabetic recipe collection. The complete Diabetic recipe collection is available b

INGREDIENTS (for 4 servings):


  • Trim fat from veal chops. Rub cracked pepper over chops.
  • Coat a large ovenproof nonstick skillet with cooking spray, and 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; set aside. Wipe drippings from skillet with a paper towel.
  • Place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender.
  • Sprinkle with chopped parsley, and serve immediately.

  • Per Serving:

    Calories 177 Fat 4.5g (sat 1.3g) Protein 25.3g Carbohydrate 8.9g Fiber 1.5g Cholesterol 91mg Sodium 285mg Exchanges: 2 Vegetable, 3 Very Lean Meat

    © 2002 by Oxmoor House, Inc. Reprinted with permission of Oxmoor House®, Inc. All rights reserved.