Veal Chops With Artichokes
Tender veal chops paired with savory artichokes, tomatoes, and mushrooms create a flavorful, hearty dish perfect for a comforting dinner that impresses with its Mediterranean flair.
Ingredients
Instructions
- Sprinkle veal chops with garlic powder and pepper.
- Cook chops in a large skillet with oil for 3 to 4 minutes on each side until browned.
- Remove chops from skillet and drain well.
- Add water, dry vermouth or chicken broth, tomatoes, oregano, and drained artichokes to the skillet.
- Place the chops in a 12 x 8-inch baking dish coated with cooking oil.
- Top with the tomato mixture and sliced mushrooms.
- Cover and bake at 350°F for 25 minutes or until the chops are tender.
Tips & Substitutions
For a richer flavor, consider marinating the veal chops in olive oil, garlic, and herbs for a few hours before cooking. You can substitute chicken broth with vegetable broth for a lighter option. If fresh mushrooms aren't available, canned or frozen mushrooms can work in a pinch. Make sure to drain the artichokes well to avoid excess moisture in the dish.
Serving Suggestions
Serve the veal chops alongside a fresh salad or steamed vegetables for a complete meal. They pair beautifully with Rice Pilafhouston, Texas for a hearty side. A light white wine, such as Sauvignon Blanc, complements the flavors well. For a Mediterranean touch, consider adding a drizzle of olive oil and a sprinkle of fresh herbs before serving.
Storage & Reheating
Leftover veal chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a preheated oven at 325°F for about 15-20 minutes, ensuring they don’t dry out. Alternatively, you can reheat them gently in a skillet over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Chops With Artichokes contains roughly 365 calories, with 19g protein, 77g carbohydrates, and 2g fat. It is an excellent source of protein (38% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 1389mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in veal chops for this recipe?
Yes, bone-in veal chops can be used, and they may even add more flavor to the dish. Just be sure to adjust the cooking time slightly, as bone-in cuts may require a few extra minutes in the oven to ensure they're fully cooked and tender.
What can I substitute for artichokes?
If you don't have artichokes on hand, you can use sautéed asparagus or zucchini as a substitute. Both add a nice texture and flavor to the dish. Alternatively, you can omit the artichokes altogether for a simpler version of the recipe.
How can I make this dish more flavorful?
To enhance the flavor, consider adding a splash of lemon juice or a tablespoon of capers to the tomato mixture before baking. Fresh herbs like basil or parsley can also add brightness to the dish. For an even heartier flavor, try adding a bit of diced prosciutto to the skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).