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Baked Veal Chops Risotto

Diet.Chef's picture
Ingredients
  Diet margarine 1 Tablespoon
  Lean veal loin chops 6 , trimmed of fat (1 Inch Thick)
  Veal loin chops 6 , trimmed of fat (1 Inch Thick)
  Rice 6 Tablespoon, uncooked
  Canned tomatoes 16 Ounce, drained reserving liquid (1 Can)
  Canned tomatoes 16 Ounce, drained (1 Can)
  Onion 1 Medium, cut into 6 slices
  Green pepper 1 Medium, sliced
  Green pepper 1 Medium, sliced into 6 strips
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Oregano 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven for 350° oven.

MAKING
2) In a large nonstick skillet melt margarine.
3) Brown the chops in it on both sides.
4) Take the chops from the skillet and transfer into a large baking dish.
5) Place 1 tbsp of uncooked rice over each top.
6) Put some tomatoes, 1 slice of onion, and 1 piece of green pepper.
7) Sprinkle garlic salt, pepper, and oregano.
8) Cover with liquid from tomatoes.
9) Cover baking dish and bake in oven for 1 1/2 hours.

SERVING
10) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
3

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4.2
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 887 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.4%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 360.3 mg120.1%

Sodium 886.1 mg36.9%

Total Carbohydrates 59 g19.8%

Dietary Fiber 9.2 g36.8%

Sugars 5.4 g

Protein 97 g193.9%

Vitamin A 50.3% Vitamin C 189.2%

Calcium 14.4% Iron 26.9%

*Based on a 2000 Calorie diet

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Baked Veal Chops Risotto Recipe