Blue Cheese Veal Chops

Blue Cheese Veal Chops Recipe
Photo: Oxmoor House

Yield:

4 servings (serving size: 1 veal chop and 3/4 cup rice mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 262
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 2.6 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 24.7 g
Carbohydrate 23 g
Fiber 1.1 g
Cholesterol 84 mg
Iron 2.3 mg
Sodium 809 mg
Calcium 64 mg

Ingredients

1 cup water
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
4 (6-ounce) veal loin chops, trimmed (1 inch thick)
Cooking spray
1 cup uncooked instant rice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1/2 cup chopped green onions
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon yogurt-based spread (such as Brummel & Brown)

Preparation

Preheat broiler.

Bring water to a boil in a medium saucepan.

Combine 1/2 teaspoon salt, pepper, and paprika in a small bowl. Sprinkle both sides of chops with seasoning mixture. Place chops on a broiler pan coated with cooking spray, and broil 6 to 7 minutes on each side or until desired degree of doneness.

Add rice to boiling water; remove from heat, cover, and let stand 5 minutes. Stir in turmeric, 1/4 teaspoon salt, artichokes, and green onions.

Combine blue cheese and yogurt spread in a small bowl; spoon over veal chops. Broil chops and blue cheese 20 seconds or until cheese melts. Serve chops over rice mixture.

Note:

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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