Veal Chops With Artichokes - cooking recipe

Ingredients

4 loin veal chops, 1-inch thick
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 c. water
2 tsp. dry vermouth or low sodium chicken broth
2 large tomatoes, seeded and chopped
1 chicken bouillon
1/4 tsp. oregano
1 can artichokes, drained and quartered
1 c. sliced mushrooms

Preparation

Sprinkle chops with garlic powder, pepper and cook in a large skillet in oil, 3 to 4 minutes until brown on each side.
Remove from skillet and drain well.
Add water in skillet and rest of ingredients.
Place chops in a 12 x 8-inch baking dish that has been coated with cooking oil.
Top with tomato mixture and mushrooms.
Cover and bake at 350\u00b0 for 25 minutes or until chops are tender.