Grilled Veal Chops with Cilantro-Mint Chimichurri

grilled_veal_chops_with_cilantro_mint_chimichurri.jpg

Isn't it time you treat your taste buds to something a little different? Top succulent, grilled veal chops with an ambrosial cilantro-mint chimichurri sauce for a dinner that deliciously delivers when you whip up this simple grilled veal chop recipe.


vme_icons_prep.png

Prep Time:
25 minutes

vme_icons_cook.png

Cook Time:
35 minutes

vme_icons_total.png

Total Time:
1 hour

vme_icons_serves_alt.png

Serves:
4


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:

  1. 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.

  2. Place Sauce ingredients in food processor container. Cover; pulse until almost smooth. Set aside.

  3. Remove chops from marinade; discard marinade.

  4. 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.


 
nutritional_poster_bg_image_07.jpg

Nutritional Information Per Serving

*using loin chops

355

Calories

32 g

Protein

22 g

Fat

5 g

Saturated Fat

431 mg

Sodium

6 g

Carbohydrates


123 mg cholesterol; 1.5 g fiber; 13 g monounsaturated fat; 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.


Print Friendly and PDF