Grilled Veal Chops with
Cilantro-Mint Chimichurri
Total Recipe Time: 35 to 40 minutes
Marinade Time: 15 minutes to 2 hours (Makes 4 servings)
Ingredients
4 veal loin or rib chops, cut 1 inch thick (about 8 ounces each)
Marinade:
1 cup low-fat plain yogurt
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
Sauce:
1/2 cup packed fresh cilantro
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/2 cup chopped green onions
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Instructions
Combine Marinade ingredients in small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Place Sauce ingredients in food processor container. Cover; pulse until almost smooth. Set aside.
Remove chops from marinade; discard marinade.
Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally. Serve chops with sauce.
Nutrition information per serving, using loin chops: 355 calories; 22 g fat (5 g saturated fat; 13 g monounsaturated fat); 123 mg cholesterol; 431 mg sodium; 6 g carbohydrate; 1.5 g fiber; 32 g protein; 11.1 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3.1 mg iron; 13.5 mcg selenium; 4.0 mg zinc; 122.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.