Artichoke Veal Chops

Total Time
Prep 8 mins
Cook 40 mins

Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal.

Ingredients Nutrition


  1. Trim fat from veal chops. Rub cracked pepper over chops.
  2. 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.
  3. 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.
  4. Sprinkle with chopped parsley, and serve immediately.


Most Helpful

Yum! This was simple and good. I didn't have fresh herbs so had to use dried. I relly enjoyed the artichokes in this yummy recipe. Thanks Annacia for yet another keeper. Made for Photo Tag.

lazyme March 15, 2011

This was quite tasty. The mellowness of the veal worked well with the artichokes. I used thinner chops than specified, so I only put it in the oven for about 20 minutes. I will definitely be making this again. It is the first non-fried veal dish to get DBF's stamp of approval, which makes me very happy.

ksduffster March 07, 2007

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