Blue Cheese Veal Chops

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 veal chop and 3/4 cup rice mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 23%
  • Fat: 6.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.7g
  • Carbohydrate: 23g
  • Fiber: 1.1g
  • Cholesterol: 84mg
  • Iron: 2.3mg
  • Sodium: 809mg
  • Calcium: 64mg

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

  1. Preheat broiler.
  2. Bring water to a boil in a medium saucepan.
  3. 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.
  4. 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.
  5. 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.
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