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Prep Time
10 mins
Total Time
30 mins


grain-fed veal loin chops
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


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):
29 g
Saturated Fat:
7 g
12 g
4 g
5 g
100 mg
29 g
430 mg
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