Instructions: 1. Prepare orzo as label directs but do not add margarine or butter; keep warm while preparing beans and veal.

2. Meanwhile, trim ends from green beans. In 12-inch skillet over high heat, in 3/4 inch boiling water, heat green beans and frozen artichoke hearts to boiling. Reduce heat to medium; cook 5 to 10 minutes until beans are tender-crisp and artichokes are tender; drain. In skillet, toss bean mixture with 2 teaspoons light corn-oil spread and 1/2 teaspoon salt; keep green beans warm.

3. Trim all fat from veal chops. Sprinkle veal chops with oregano and 1/2 teaspoon salt. Thinly slice shallot.

4. In nonstick 10-inch skillet over medium heat, in 1 teaspoon light corn-oil spread, cook shallot with 2 tablespoons water until golden brown and tender; remove shallot to bowl. In same skillet over medium-high heat, cook veal chops until golden brown on both sides and veal just loses its pink color throughout, turning once, about 8 to 10 minutes. Remove veal chops to plate.

5. In 1-cup measuring cup, mix currant jelly, red wine vinegar, cornstarch, and enough water to equal 1 cup until blended. Add currant-jelly mixture, dried cherries, and shallot to skillet; heat to boiling; boil 1 minute.

6. Serve veal chops with orzo and green-bean mixture. Spoon sauce over veal chops.

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