Artichoke Veal Chops Tender veal chops are browned and then roasted with bell peppers and    artichokes. A fabulous springtime meal.  Makes 4 servings.     4 (6 ounce) lean veal chops (3/4    inch thick) 1 teaspoon cracked black pepper Cooking spray 1/3 cup sliced green pepper 3/4 cup sliced sweet orange, red,    and yellow pepper 1/3 cup canned fat-free,    reduced-sodium chicken broth 1/4 teaspoon dried whole thyme 2 cloves garlic, minced 1 (14 ounce) can artichoke    hearts, drained and quartered 2 tablespoons chopped fresh parsley Directions 1 Trim fat from veal chops. Rub cracked pepper over chops.

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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. 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