Name: Sweet and Tangy Veal Chops
Prep time: 8 min
Total time: 8 min
Ingredients: 1 :red bell pepper (seeded, veins removed, thinly sliced); 1 :medium green zucchini (thinly sliced); 1 :large onion (thinly sliced); 6 1-inch thick:veal chops; 1/2 cup:Szechuan-style duck sauce (Hot & Spicy); 1/4 cup:low-sodium soy sauce; 3 tablespoons:Dijon-style mustard

Sweet and Tangy Veal Chops

Prep Time 8

Total Time 8

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Servings

Ingredients

1 :red bell pepper seeded, veins removed, thinly sliced
1 :medium green zucchini thinly sliced
1 :large onion thinly sliced
6 1-inch thick:veal chops
1/2 cup:Szechuan-style duck sauce Hot & Spicy
1/4 cup:low-sodium soy sauce
3 tablespoons:Dijon-style mustard

Instructions

Preparation

Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray.
Place pepper, zucchini and onion in prepared pan.
Rinse veal, pat dry, and place on top of vegetables.
In a bowl, mix duck sauce, soy sauce and mustard. Brush chops with sauce mixture.
Cook under preheated broiler for 10 to 12 minutes.
Flip chops and brush sauce on other side.
Broil for 8 to 10 minutes longer for well done. Let rest at least 5 minutes before serving.
My neighbors Devorah and Motty were not only champion taste testers for this book, but also donated a few of the recipes. One day, when we were walking our daughters in their carriages, Devorah said to me, “You’ll never believe the most delicious and easy dinner I made for Motty last night!” I remember exactly what corner we stopped at, as she described this mouth-watering recipe. It’s great when people want to share their kitchen secrets with you! I’ve heard there’s a type of cook who won’t give out recipes. Thankfully, I haven’t run into one yet.