Mediterranean Veal Chops

Not really a good one for the kids but I love the flavour of artichoke and olives!   Braising blade chops in wine makes them delicious and tender.

1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 veal blade chops
3 cloves garlic, minced
2 onions, sliced lengthwise
100g mushrooms, sliced
1 tbsp dried basil
1 tsp dried thyme
1 cup dry white wine
1 can artichokes, drained and halved
1 each sweet red and yellow pepper, cut in strips
Black olives

Season chops on both sides with salt and pepper.  In skillet, heat half of oil over medium heat; brown one chop for about 2 minutes on each side.  Transfer to large shallow baking dish.  Repeat with remaining oil and veal chop.  Add garlic, onions mushrooms, basil and thyme to skillet and cook, stirring, for about 10 minutes or until liquid is released from mushrooms and they start to brown.  Pour in wine and bring to bil, scraping any brown bits stuck to pan.  Spread mushroom mixture over chops.  Bake in 325F oven for 20 minutes.  Sprinkle artichokes and sweet peppers over top; baste with juices.  Bake for 20 to 30 minutes longer until veal is fork tender.  Cut meat from bones and serve with vegetables and pan juices.  Sprinkle each serving with black olives if desired.  Makes 4 servings.