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Veal Chops with Sun-Dried Tomatoes

25 Min

Sun-dried tomatoes are showing up in all sorts of great recipes, and the first time I tasted them in this, I knew it was a dish that was going to be showing up on my table again and again!

What You'll Need

  • 1/3 cup all-purpose flour
  • 4 veal rib chops (about 2 pounds total), 1 inch thick
  • 2 tablespoons olive oil
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1/4 cup sun-dried tomatoes in oil, drained and cut in half
  • 1/4 cup coarsely chopped fresh basil
  • 1/3 cup dry white wine
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Place the flour in a shallow dish and coat the chops evenly with the flour.

  2. In a large skillet, heat the oil over medium-high heat and brown the chops for 4 to 5 minutes per side. Remove the chops to a platter and add the remaining ingredients to the skillet; mix well.

  3. Return the chops to the skillet and reduce the heat to low. Cook for 5 to 6 more minutes, or to desired doneness.


For even more sun-dried tomato flavor, brown the chops in the oil from the tomatoes instead of in olive oil.

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