Delicious Veal Chops
I included the word “delicious” when naming this recipe because they weren’t any old veal chops. They were a cut of chops that we had never gotten before: Porterhouse Loin Chops! This recipe — more of an assembly than a recipe — can be made with any type of veal chop and probably would also work well with pork chops. I think sometimes we think things have to be complicated or fancy to be a fantastic meal. Not so! This recipe was made in a cast-iron skillet, which made it easy to transfer the chops from the stove to the oven. I think, personally, that the cast-iron contributed to the deliciousness of this recipe!
2 large veal chops: each 8–10 ounces (they were about 1” thick)
Salt and pepper “to taste”
1 cup each sliced onion, green or mixed-color bell peppers, mushrooms
2 TBS avocado or olive oil
2 TBS butter
Heat oven to 400 degrees F.
Salt and pepper the chops on both sides.
Heat your cast-iron skillet until a drop of water sizzles then add the chops. Sear 2 minutes on each side. (If you make this with pork chops, Carrie Brown recommends putting the cold meat in a cold skillet. I have not tried that, so I am just passing along the information.)
In another skillet heat the oil and butter.
Put the cast-iron skillet with the chops into the hot oven about 5–7 minutes for medium, 10 minutes for well done.
While the chops are in the oven, sauté the onions, peppers and mushrooms.
Serve the chops over the sautéed vegetables (as pictured).
These calculations are figured with green bell peppers (red, yellow and orange have slightly different carb counts). It was also figured for 20 ounces of veal loin. I couldn’t find the exact calculations for the weight of a chop with the bone in (which obviously you do not eat!). Another shining example why calculating macros can be less than exact! For the entire recipe as written (in grams):
Total Carbohydrates: 18.2
Net Carbohydrates: 14.3