Veal Chops with Tomato and Olive Couscous
- Total Time
A bit pricey, but when seasoned with lemon-parsley rub, veal chops worth the expense.
olive oil2 tsp
fresh tomato(es)1 medium, chopped
uncooked shallot(s)1 Tbsp, minced
uncooked couscous10 oz, plain
reduced-sodium chicken broth2 cup(s)
olive(s)4 medium, oil-cured black olives, pitted and chopped
fresh parsley1 Tbsp, chopped, fresh
dried oregano2 tsp
lemon zest2 tsp, grated
garlic clove(s)1 clove(s), medium, minced
table salt½ tsp
black pepper½ tsp, freshly ground
uncooked veal loin24 oz, 4 (6-ounce) lean, bone-in veal loin chops, about 1/2-inch thick, trimmed of all visible fat
- Spray the broiler rack with nonstick spray; preheat the broiler.
- 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.
- 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.