Loin Veal Chops with Quinoa and Swiss Chard

By. Jabir Ponce

Shopping List

2 – 1 inch thick Veal Loin Chops
Swiss Chard
Small basket of Cherry Tomatoes
2 Lemons
1 Cup Quinoa
3 ¼ C Beef Broth
Salt & Pepper



Tools List

1 10 inch sauté pan
1 1 Quart pan with lid
1 Measuring Cup
1 Chef Knife


2 Leaves of Swiss Chard
½ Basket of Cherry Tomatoes
2 Lemons
2 1 inch thick Veal Loin Chops (bone in)
½ C Quinoa
3 ¼C Beef Broth
Salt & pepper

  1. Slice the lemons, crossways, so there are several rounds.
  2. Line the 10’’ sauté pan with as many of the lemon slices it takes to cover the bottom of the pan.
  3. Place the veal chops on top of the lemons.
  4.  After washing and cleaning the stems off tomatoes add to the sauté pan.
  5. Pour 2 cups beef broth into the same pan and sprinkle salt and pepper over the chops and set aside.
  6. Turn the oven on to high broil and make sure the oven rack is 6 to 8 inches from the heat source.
  7. Chop chard until all of it is about thumbnail size and set aside.
  8. Pour quinoa and remaining beef broth into sauce pan. Turn burner to high, and when liquid comes to a boil turn down to a simmer and cover with lid.
  9. After quinoa has been cooking for 5 minutes place veal chops in the oven.
  10. Cook chops for 9 minute.

10) Stir chopped chard into the quinoa cover and cook for an additional 4 minutes.

Turn off oven, turn off stove and serve the chops and quinoa.