Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 2 hours
Ingredients
- 4 veal chops (4-6oz each)
- 1/2 tsp sea salt (optional)
- 2 tsp oregano
- 1/4 tsp freshly ground black pepper
- 1 Tbs coconut oil
- 2 Tbs fresh parsley, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
Instructions
- Season each veal chop with sea salt (optional), oregano and freshly ground black pepper.
- Heat a large skillet over high heat. Add coconut oil when hot.
- Add veal chops and brown on both sides.
- Reduce heat to medium-low and add garlic. Continue to cook until garlic begins to brown.
- Add tomatoes and parsley, cover, reduce heat to low and simmer until veal is tender (about 2 hours).
7 Comments
ladypow
I do not like beef. Is there a meat I can exchange for the veal such as chicken or pork cutlets?
Neely
You can always switch out meats in our recipes, so yes, chicken or pork both sounds like great substitutes. Let us know how it goes!
tbpaulsen
I made this recipe with pork chops instead of veal. I ended up grilling the pork chops for about 5-7 minutes and then finished them off in the tomato sauce for 30mins. They turned out great!
Lz
This says Veal chops but directions list pork, FYI. Hopefully it is OK with Veal as I bought veal :)
Neely
Lz – So sorry about that! That was just a mistake in the recipe. I edited it so it says veal throughout. Thanks so much for letting me know!
donald.thurmond
Do you have any nutritional values for this meal?
Neely Quinn
donald.thurmond – I just added it for you. You can see it if you’re logged in, but here it is in case you’re not a member:
4 servings (info is per serving)
Calories – 346
carbs – 9g
fat – 19g
protein – 33g