Herbed Veal Chops with Sweet Grilled Corn Quinoa Salad

Herbed Veal Chops with Sweet Grilled Corn Quinoa Salad
Serves 4
Add extra flare to your next quinoa salad by topping with Ontario veal chops and seasonal grilled corn. This meal is a perfect summer recipe, and a healthy way to entertain your guests.
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455 calories
26 g
0 g
37 g
6 g
5 g
144 g
789 g
3 g
0 g
31 g
Nutrition Facts
Serving Size
144g
Servings
4
Amount Per Serving
Calories 455
Calories from Fat 329
% Daily Value *
Total Fat 37g
57%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 0mg
0%
Sodium 789mg
33%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
15%
Sugars 3g
Protein 6g
Vitamin A
16%
Vitamin C
28%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Veal Chop
  1. 1/4 cup (60 mL) olive oil
  2. 1 tbsp (15 mL) finely chopped rosemary
  3. 1 tbsp (15 mL) finely chopped fresh thyme
  4. 1 tsp (5 mL) fennel seeds, crushed
  5. 1 clove garlic, minced
  6. Pinch hot pepper flakes
  7. 4 boneless veal rib chops, about 3/4-inch (2 cm) thick
  8. 1/2 tsp (2 mL) each salt and freshly ground pepper
Corn
  1. 1 tbsp (15 mL) olive oil
  2. 1/4 tsp (1 mL) each salt and freshly ground pepper
  3. 4 ears of corn, husks and silks removed
Salad
  1. 3 tbsp (45 mL) white wine vinegar
  2. 1 tbsp (15 mL) grainy mustard
  3. 1 tbsp (15 mL) minced shallot
  4. 1 tsp (5 mL) honey
  5. 1 clove garlic, minced
  6. 1/2 tsp (2 mL) each salt and freshly ground pepper
  7. 1/3 cup (75 mL) olive oil
  8. 3/4 cup (175 mL) quinoa, cooked and cooled, such as tricolor or plain
  9. 1 large tomato, seeded and diced
  10. 1/4 cup (60 mL) chopped fresh parsley
  11. 2 tbsp (30 mL) chopped fresh basil
Instructions
  1. Veal Chop: Combine oil with rosemary, thyme, fennel seeds, garlic and hot pepper flakes. Toss with veal chops. Let marinate for 30 minutes to 1 hour. Season with salt and pepper.
  2. Corn: Preheat the grill to medium-high; grease the grate well. Toss the corn, with the oil, salt and pepper. Grill, turning often, for 8 to 10 minutes or until well-marked and tender. Grill the veal chops for 3 to 4 minutes per side for medium rare or until well-marked and cooked to preferred level of doneness. Let chops rest for 5 minutes before serving. Cut corn kernels from the cobs.
  3. Salad: Meanwhile, whisk the vinegar with the mustard, shallots, honey, garlic, salt and pepper until combined. Slowly whisk in the olive oil until blended. Toss the corn kernels with the quinoa, tomatoes, parsley, basil and dressing. Divide salad among 4 plates. Top with veal chops.
Notes
  1. - The herb rub for the veal chops is just as delicious on pork chops or lamb chops.
  2. - Don’t have a grill, not a problem! You can broil the chops and corn until charred and cooked to desired doneness.
  3. Per Serving: Calories 525, Fat 20 grams, Cholesterol 146mg, Sodium 552mg, Carbohydrates 41 grams, Fibre 6 grams, Sugar 8 grams, Protein 38 grams.
beta
calories
455
fat
37g
protein
6g
carbs
26g
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