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Quebec Milk-Fed Veal Chops, Moroccan Style |
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- 125 ml (1/2 cup) zucchini, in small dice
- 80 ml (1/3 cup) chopped fresh coriander (cilantro)
- 30 ml (2 tbsp) candied orange peel, in small dice
- 1 ml (1/4 tsp) each: cinnamon and Jamaican pepper
- 4 Quebec Milk-Fed Veal rib chops, approx.
2.5 cm (1" ) thick
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- Salt and pepper to taste
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Preparation
- In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper. Set aside.
- With a small, sharp knife, cut a slit about 5 cm (2") long in the side of each chop to make a pocket. Be careful not to pierce the meat. Stuff each chop with the reserved mixture.
- In a large skillet, heat the butter and the oil over medium-high heat. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside. Season with salt and pepper to taste.
- Serve with couscous and green beans.
- Variation: If you can't find candied orange peel, use 15
ml (1 tbsp) freshly grated orange zest. You may also use mushrooms instead
of the zucchini.
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