1 cup water
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
4 (6-ounce) veal loin chops, trimmed (1 inch thick)
1 cup uncooked instant rice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1/2 cup chopped green onions
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon yogurt-based spread (such as Brummel & Brown)
Bring water to a boil in a medium saucepan.
Combine 1/2 teaspoon salt, pepper, and paprika in a small bowl. Sprinkle both sides of chops with seasoning mixture. Place chops on a broiler pan coated with cooking spray, and broil 6 to 7 minutes on each side or until desired degree of doneness.
Add rice to boiling water; remove from heat, cover, and let stand 5 minutes. Stir in turmeric, 1/4 teaspoon salt, artichokes, and green onions.
Combine blue cheese and yogurt spread in a small bowl; spoon over veal chops. Broil chops and blue cheese 20 seconds or until cheese melts. Serve chops over rice mixture.