Instructions:

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks, 1 tablespoon thyme and 1/2 teaspoon garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender and begin to brown, stirring occasionally. Remove cover and continue to cook 3 to 5 minutes or until potatoes begin to crisp, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.

2. Meanwhile, combine remaining 1 teaspoon thyme, 1/2 teaspoon garlic salt and pepper; press evenly onto veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160ºF) doneness, turning occasionally.

3. Serve chops with potato mixture.

Nutrition information per serving, using veal loin chop: 385 calories; 11 g fat (3 g saturated fat;     4 g monounsaturated fat); 113 mg cholesterol; 361 mg sodium; 37 g carbohydrate; 3.0 g fiber; 33 g protein; 15.1 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron, 12.8 mcg selenium; 3.5 mg zinc; 116.2 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and choline; and good source of fiber and selenium.

Nutrition information per serving, using veal rib chop: 431 calories; 12 g fat (3 g saturated fat; 4 g monounsaturated fat); 153 mg cholesterol; 364 mg sodium; 37 g carbohydrate; 3.0 g fiber; 41 g protein; 14.9 mg niacin;0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.1 mg iron; 16.0 mcg selenium; 6.4 mg zinc; 146.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and good source of fiber.

 

 

Leave a Comment