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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