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Veal Chops with Eggplant and Pepper Stuffing and Roasted Red Pepper Sauce Recipe

Veal Chops with Eggplant and Pepper Stuffing and Roasted Red Pepper Sauce Recipe

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Veal Chops with Eggplant and Pepper Stuffing and Roasted Red Pepper Sauce

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Ingredients

Count

Nutrition

388

Calories

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Ingredients:

Serving

1 small onion, minced
2 tbsp olive oil
1 1/2 tbsp minced shallot
2 garlic cloves, minced
1 yellow bell pepper , cut into 1/4-inch pieces (about 1/2 cup)
1/4 lb eggplant, peeled and cut into 1/4-inch pieces (about 1 cup)
1 plum tomato,seeded and chopped fine
1 tsp herbs de provence (available at specialty food shops) or equal parts crumbled dried thyme, rosemary , and savory
1/4 tsp dried sage, crumbled
1/4 tsp dried basil, crumbled
1 tsp finely chopped fresh parsley leaves
1/2 tsp salt
two 1-inch-thick rib veal chops, trimmed and the bones frenched (about 3/4 lb)
1 tbsp vegetable oil
finely fresh parsley leaves for garnish
1 large red bell pepper , roasted (procedure follows) and chopped
2 tbsp extra-virgin olive oil
3/4 tsp fresh lemon juice , or to taste
3/4 tsp balsamic vinegar , or to taste
cayenne to taste

Directions:

Make the stuffing: In a large skillet cook the onion in the oil over moderately low heat until it is softened. Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened. Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.
With a sharp knife make a 1-inch-long incision along the fat side of each chop and cut a pocket in each chop by moving the knife back and forth carefully through the incision. Stuff each chop with half the stuffing and secure the pocket with wooden picks. Brush the chops with some of the oil and in a roasting pan brushed with the remaining oil roast them in a preheated 475°F. oven, basting them with any pan juices, for 7 minutes on each side, or until they are cooked through but the flesh is still slightly pink near the bone.
Transfer the chops to a cutting board, let them stand for 3 minutes, and discard the wooden picks. Arrange the chops on heated plates, pour the sauce, heated, on the plates, and sprinkle each serving with some of the parsley.
Make the sauce while the chops are roasting: In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.91 Kcal (1624 kJ)
Calories from fat	323.08 Kcal
		% Daily Value*
Total Fat	35.9g	55%
Sodium	590.96mg	25%
Potassium	359.43mg	8%
Total Carbs	16g	5%
Sugars	9.1g	36%
Dietary Fiber	4.25g	17%
Protein	1.59g	3%
Vitamin C	125.1mg	209%
Vitamin A	3mg	99%
Iron	50.6mg	281%
Calcium	32.6mg	3%

Amount Per 100 g
Calories	131.74 Kcal (552 kJ)
Calories from fat	109.72 Kcal
		% Daily Value*
Total Fat	12.19g	55%
Sodium	200.7mg	25%
Potassium	122.07mg	8%
Total Carbs	5.43g	5%
Sugars	3.09g	36%
Dietary Fiber	1.44g	17%
Protein	0.54g	3%
Vitamin C	42.5mg	209%
Vitamin A	1mg	99%
Iron	17.2mg	281%
Calcium	11.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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