Veal chops with tomato and olive couscous
1 medium, chopped
1 Tbsp, minced
10 oz, plain
Reduced-sodium chicken broth
4 medium, oil-cured black olives, pitted and chopped
1 Tbsp, chopped, fresh
2 tsp, grated
1 medium clove(s), minced
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
- 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.