Veal Chops with Tomato and Olive Couscous

Smartpoints value per serving
Total Time
32 min
15 min
17 min
A bit pricey, but when seasoned with lemon-parsley rub, veal chops worth the expense.


olive oil

2 tsp

fresh tomato(es)

1 medium, chopped

uncooked shallot(s)

1 Tbsp, minced

uncooked couscous

10 oz, plain

reduced-sodium chicken broth

2 cup(s)


4 medium, oil-cured black olives, pitted and chopped

fresh parsley

1 Tbsp, chopped, fresh

dried oregano

2 tsp

lemon zest

2 tsp, grated

garlic clove(s)

1 medium clove(s), minced

table salt

½ tsp

black pepper

½ tsp, freshly ground

uncooked veal loin

24 oz, 4 (6-ounce) lean, bone-in veal loin chops, about 1/2-inch thick, trimmed of all visible fat


  1. Spray the broiler rack with nonstick spray; preheat the broiler.
  2. Heat 1 teaspoon of the oil in a medium nonstick saucepan over medium heat. Add the tomato and shallot and cook, stirring, until the tomato is softened, about 4 minutes. Add the couscous, broth, and olives; bring to a boil. Remove from the heat; let stand, covered, 5 minutes. Fluff lightly with a fork.
  3. Meanwhile, combine the parsley, oregano, lemon zest, garlic, salt, pepper, and the remaining 1 teaspoon oil in a small bowl. Blot the veal chops dry with paper towels. Rub both sides of the veal with the parsley mixture. Broil the veal 5 inches from the heat until an instant-read thermometer inserted into the center of each chop registers 160°F for medium, 145°F for medium-rare, 3–4 minutes on each side for medium-rare. Serve with the couscous mixture.


Take care not to overcook them because they can dry out easily. This rub also tastes delicious on chicken or pork.

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