Grilled Veal Chops And Peppers

Ingredients

• 4 rib veal chops, each 1-inch thick
• Juice of 1 lemon
• ⅓ cup extra-virgin olive oil
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper
• 4 sprigs fresh rosemary, lightly crushed
• 2 sweet red peppers

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    421 calories; 31 grams fat; 7 grams saturated fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 116 milligrams cholesterol; 131 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
2. Preheat grill or broiler.
3. Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
4. Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
5. Serve at once, hot, or within 30 minutes at room temperature.