About 1 1/4 hours before serving:
In large roasting pan, mix soy sauce, sherry and water.
Place pork loin blade chops in soy sauce mixture, turning each chop to coat well.
Bake in 375\u00b0 oven 40 minutes.
With pastry brush, baste chops occasionally with soy sauce mixture in pan.
ish.
Rub or brush chops with olive oil, both sides
o 400 degrees F; season veal with pepper and half the
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.
Sprinkle veal chops with salt and white pepper.
Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
Pour in wine and broth.
Bring to boiling.
Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
Remove chops, but keep warm.
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.
he Prep:
1. Cut veal chops into 4 equal pieces. I
Rub garlic over both sides of chops.
Heat olive oil in 10-inch nonstick skillet.
Add veal chops.
Cook 10 to 12 minutes over medium heat, turning once.
Transfer to plate.
Sprinkle with salt. Keep warm.
Drain excess fat from skillet.
Cook and stir over high heat 1 minute or until desired.
Stir in sesame oil.
Pour sauce over chops.
Sprinkle with parsley.
Serves 2.
Combine all ingredients, except veal chops, in a glass dish, stirring
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.
ide for medium rare. Transfer veal to a plate and keep
Combine flour, salt and pepper in a paper bag.
Drop the chops in and shake until each chop is coated with flour.
Heat oil in a heavy skillet with garlic.
Add chops and brown on both sides. Drain off fat.
Mix mushroom soup with paprika, salt and marjoram, and pour over chops.
Cover and cook, stirring occasionally over low heat, about 20 minutes.
Makes 6 servings.
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.
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.
Place each slice of veal between 2 sheets of
Heat oil in large skillet over moderate heat.
Coat chops with flour, shaking off excess.
Brown chops in skillet on both sides, about 5 minutes per side.
Remove to a plate.
Combine flour and seasonings; coat chops.
Mix crumbs and Parmesan cheese.
Dip chops in egg, then in crumb mixture.
Brown slowly in hot olive oil.
Place a slice of Mozzarella cheese on top of each chop.
Pour sauce (one 8 ounce can of herbed tomato sauce) over it and sprinkle with 1 1/2 tablespoons oregano.
Cover and simmer 50 minutes.
*Try shoulder and rib chops, approximately 2 1/2 pounds.
Brown chops in olive oil.
Remove and add onion, mushrooms, green bell pepper;
saute then add spices.
Add chops back to pan. Add wine and boil for 2 minutes.
Add tomatoes, artichokes, olives, beef broth and simmer for 45 minutes.
Tomatoes should be crushed before adding by squeezing through your hand.
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.