Grilled Lemon-Pepper Veal Chops & Snap Peas
Prep Time
Serves
Cooking Mode
4 grain-fed veal loin chops
1 finely grated zest of lemon
⅓ cup lemon juice
¼ cup canola oil
½ cup finely diced onion
1 tbsp steak spice
2 tsp coarsely cracked black peppercorns
1 tsp chili powder
pinch cayenne pepper
1 pkg snap peas
4 grain-fed veal loin chops
1 finely grated zest of lemon
⅓ cup lemon juice
¼ cup canola oil
½ cup finely diced onion
1 tbsp steak spice
2 tsp coarsely cracked black peppercorns
1 tsp chili powder
pinch cayenne pepper
1 pkg snap peas
Directions
1In small bowl, mix together lemon zest, lemon juice and oil. Place veal chops in glass or ceramic baking dish. Drizzle half of the marinade over chops and turn to coat.
2Sprinkle onion, steak spice, black pepper, chili powder and cayenne pepper onto chops. Rub into all sides of meat. Let stand 10 min. Meanwhile, lay out a large sheet of foil. Place snap peas onto centre of the foil and drizzle with the remaining marinade. Draw up foil and seal packet tightly.
3Grill chops and foil pack on barbecue preheated to medium-high 3 to 4 min. per side or until internal temperature of veal reaches 160°F (71°C). Divide veal chops and snap peas among 4 plates to serve.
Disclaimer
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Personal Note
Personal Note
