- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- grain-fed veal loin chops
- 1
- finely grated zest of lemon
- ⅓ cup
- lemon juice
- 75 mL
- ¼ cup
- canola oil
- 60 mL
- ½ cup
- finely diced onion
- 125 mL
- 1 tbsp
- steak spice
- 15 mL
- 2 tsp
- coarsely cracked black peppercorns
- 10 mL
- 1 tsp
- chili powder
- 5 mL
- pinch cayenne pepper
- 1 pkg
- snap peas
- 425 g
Method
- Step 1
- In small bowl, mix together lemon zest, lemon juice and oil. Place veal chops in glass or ceramic baking dish. Drizzle half of the marinade over chops and turn to coat.
- Step 2
- Sprinkle onion, steak spice, black pepper, chili powder and cayenne pepper onto chops. Rub into all sides of meat. Let stand 10 min. Meanwhile, lay out a large sheet of foil. Place snap peas onto centre of the foil and drizzle with the remaining marinade. Draw up foil and seal packet tightly.
- Step 3
- Grill chops and foil pack on barbecue preheated to medium-high 3 to 4 min. per side or until internal temperature of veal reaches 160°F (71°C). Divide veal chops and snap peas among 4 plates to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 420
- Fat:
- 29 g
- Saturated Fat:
- 7 g
- Carbs:
- 12 g
- Fibre:
- 4 g
- Sugar:
- 5 g
- Cholesterol:
- 100 mg
- Protein:
- 29 g
- Sodium:
- 430 mg