Veal Chops with Herbs, Lemon and Garlic
Total time: 35 minutes
We get 'country' veal, which is grass fed, and butchered at an older age. It's the color of lamb or pork and very tender. We prefer it medium rare, and lightly flavored. We can't get nice, center cut chops, though...
Ingredients:
- 2 (4 if they're small) veal chops, preferably center- cut, 540gr, 19oz
- 2 tbs lemon juice, 30gr, 1oz
- 2 tbs olive oil, 27gr, .95oz
- 2 garlic cloves, 8gr, .28oz
- 2 tbs snipped fresh marjoram or oregano, substitute 1 tbs dried
- Sea salt
- Pepper
Instructions:
- Mince garlic.
- Snip herbs.
- Whisk olive oil, lemon juice, herbs and garlic. It should emulsify.
- Pour over chops and allow to marinate for 20 - 30 minutes.
- Grill chops on barbecue for 3 - 5 minutes per side, depending on how thick and how done you want them or broil about the same amount of time.
- Brush once with any reserved marinade. Take a peak to see how done they are - when correct remove from grill.
- Sprinkle with a bit of sea salt, grate some pepper and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 776 / 388 Total Carbohydrates: 2 / 1 Dietary Fiber: .5 / .25 Total Fat: 34 / 17 Saturated Fat: 8 / 4 Cholesterol: 448 / 224 Protein: 108 / 54 Calcium: 83 / 41.5 Sodium: 516 / 258 |
General Technical Details and Disclaimer:
Note: The nutrition info assumes that 50% of the marinade is eaten..
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
