Try this Vicious Veal Chops recipe, or contribute your own.
Suggest a better descriptionPlace chops in single layer on baking sheet. Cut lime in half, squeeze juice evenly over both sides of each chop. Press garlic, evenly distribute among chops, rubbing it into both sides; sprinkle oregano evenly over chops; set aside. Cut onion in thin slices, separate into rings. Melt butter in large heavy skillet, add onion rings & cook quickly until browned on bottom. Push evenly around sides of skillet. Add chops and cook until browned on bottom. Turn; evenly spread chiles around chops & cook quickly just to brown 2nd side. Reduce heat to low, cover & cook 10 minutes. Halve & pit avacado, cut each lengthwise in 6 slices. Serve chops on warmed plates; spoon pan juices evenly over them. Top each chop with 2 avacado slices & arrange watercress & 2 cherry tomatoes along 1 side. Serve chile-onion mixture from skillet on other side. 6 servings. From the
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 874 | ||
Calories from Fat: 834 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.7g | 124 % | |
Saturated Fat 58.4g | 292 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 33mg | 1 % | |
Potassium 712.4mg | 19 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 9.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 874
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