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
Recipe
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
- Slice the lemons, crossways, so there are several rounds.
- Line the 10’’ sauté pan with as many of the lemon slices it takes to cover the bottom of the pan.
- Place the veal chops on top of the lemons.
- After washing and cleaning the stems off tomatoes add to the sauté pan.
- Pour 2 cups beef broth into the same pan and sprinkle salt and pepper over the chops and set aside.
- Turn the oven on to high broil and make sure the oven rack is 6 to 8 inches from the heat source.
- Chop chard until all of it is about thumbnail size and set aside.
- 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.
- After quinoa has been cooking for 5 minutes place veal chops in the oven.
- 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.
Follow Us!