- 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.
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