Served as main course. Non-vegetarian.

4 (6 oz) lean Veal chops (each 0.75-inch thick)

1 teaspoon cracked Black Pepper

Cooking spray

1/3 cup sliced Green Pepper

0.75 cup sliced orange, red, and yellow Pepper

1/3 cup low-salt Chicken broth

0.25 teaspoon dried whole Thyme

2 cloves Garlic, minced

14 oz Artichoke hearts, drained and quartered

2 Tablespoons chopped fresh Parsley

Trim fat from veal chops. Rub cracked pepper over chops. Coat a large oven-proof 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°F for 25 minutes or until veal is tender. Sprinkle with chopped parsley, and serve immediately.

Serves: 4

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