Grilled Veal Chops with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,545 mg | (39 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 100 milliliters Orange juice
- 100 grams dried Apricot
- 4 Veal chops (each about 220 grams)
- 1 garlic clove
- 5 sprigs thyme
- 6 Tbsps olive oil
- Sea salt
- peppers
- 500 grams small, cooked potatoes
- 2 Tbsps coarsely chopped rosemary
- 200 grams Pearl onion
- 1 Tbsp coarsely chopped thyme
Preparation steps
Heat orange juice. Add apricots and let soak for about 10 minutes. Rinse chops and pat dry. Cut pockets lenghwise on the side of chops and stuff with drained apricots, secure openings with toothpicks. Peel garlic and chop finely. Combine with thyme and 4 tablespoons of oil and brush chops with the mixture. Let marinate for about 20 minutes.
Grill chops for about 6-8 minutes per side on a hot grill. Season with salt and pepper.
Halve potatoes lengthwise, mix with 1 tablespoon of oil and 1 tablespoon of rosemary, season with salt and pepper and grill on the grill for about 5 minutes or until golden brown. Drain onions well and combine with remaining oil, remaining rosemary and thyme, season with salt and pepper and grill for about 4-5 minutes or until browned.
Arrange chops with vegetables on plates and serve.
