utter ingredients till smooth. Refrigerate for 30 min to firm slightly
Combine teriyaki, chili and hoisin sauces in a shallow dish. Add lamb loin chops, turning to coat. Chill for at least 15 mins, basting occasionally.
Preheat grill to high. Cook chops for 2-3 mins per side, or until cooked to your liking. Serve with baked potatoes and salad.
ayenne pepper.
Coat pork loin chops with mixture.
Heat olive
nd the Ginger.
Season loin chops with the spice mixture.
Melt 1 tablespoon butter or margarine in a pan.
Add the onions that have been sliced into thin rings.
Let them wilt, but make sure they do not become golden.
In a frying pan, brown the pork loin chops on both sides with the remaining tablespoon of butter, salt and pepper.
Place the loin chops on the bed of onions in a baking dish.
Place on each chop a slice of Swiss cheese and the diluted tomato sauce, together with pats of butter. Cover with aluminum foil.
Place in hot oven for 40 minutes. Serves 2.
all bowl.
Pat pork loin chops dry with a paper towel
alt and pepper. Lightly dredge loin chops in flour.
In a
Set out a large heavy skillet having a tight fitting cover. Heat in skillet olive oil.
Wipe with a clean, damp cloth and then slowly brown on both sides in skillet veal rib or loin chops. Meanwhile, combine tomatoes, garlic, oregano, salt, pepper, parsley, white wine and water.
Slowly add tomato mixture to browned veal.
Cover skillet and cook slowly for 45 minutes or until meat is tender when pierced with a fork.
Substitute 2 pounds beef round steak, cut about 3/4-inch thick for the veal chop.
Cook slowly about 1 1/2 hours.
Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
Remove the veal chops from the marinade, reserving marinade.
Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
Preheat broiler.
To make the za'atar, combine sumac, sesame, thyme, olive oil and marjoram in a small bowl.
To make the fattoush, broil pitas until crispy then break into small pieces. Combine tomatoes, cucumbers, pepper, onions and herbs in a large bowl. Just before serving, toss bread, oil, lemon juice and garlic into salad.
Broil veal, turning once, until cooked to your liking. Sprinkle with 1 tbsp za'atar. Serve with fattoush.
Combine all ingredients, except veal chops, in a glass dish, stirring
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
minute per side for medium rare. Transfer veal to a plate
Combine veal, olive oil, herbs and garlic. Season then transfer to a shallow dish. Cover and chill for 4 hours, or overnight.
Preheat grill. Cook veal for about 8 mins, until browned all over. Transfer to a warmed serving plate, cover, and let stand for 15 mins. Slice. Serve with lemon wedges.
Place chops on unheated broiler pan rack.
Broil chops 3 to 4 inches from heat for 5 minutes.
Turn chops.
Sprinkle with salt and pepper.
Broil 5 minutes or until done.
ide for rib chops and 3 1/2 minutes per side for loin chops for medium
de.
Slice veal down the middle
Season chops with salt and pepper as desired.
Dip first in egg and then in crumbs.
Refrigerate 15 minutes to set crumbs. Heat oil in a medium pan and saute garlic 2 minutes.
Add tomatoes and marjoram and simmer 15 minutes.
In another pan, saute chops in oil and butter until golden.
Serve chops with the sauce, noodles and a loaf of crusty bread.
Serves 4.
For the lamb chops, combine all ingredients except lamb chops in a large shallow
Heat oil in a large skillet on high heat. Saute the garlic for 30 secs.
Add chops and pan-fry for 2-3 mins on each side, or until cooked to desired doneness.
Stir in the peppers, tomato paste, olives and brown sugar; season to taste. Simmer for 2 mins. Stir in the lemon peel and juice and mint leaves.
Serve with prepared couscous tossed with almonds, if desired.