Veal chops with tomato and olive couscous

16
16
16
SmartPoints® value per serving
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
4
Difficulty
Moderate
They may be a bit pricey, but when they're seasoned with a lemon-parsley rub, veal chops are well worth the expense. Just take care not to overcook them because they can dry out easily. Keep an eye on them right at the three-minute mark, as broilers can vary wildly in intensity depending on what type you have. The rub that flavors the veal also tastes delicious on chicken or pork. On top of the fresh parsley and lemon zest, it also features dried oregano, garlic, and olive oil, and is super-easy to put together. A savory, tomato-based couscous with black olives completes the meal and perfectly complements the veal chops.

Ingredients

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)

olive(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

Instructions

  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.

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