Tuscan Veal Chops

Tuscan Veal Chops

Ingredients:
2 bone-in rib or loin veal chops (¾ in or 1.5 cm thick, about 5 oz or 150 g each)
¼ tsp ground black pepper
1 large carrot, cut into matchsticks
1 medium tomato, cut into 8 wedges
4 oz (125 g) green beans
1 small red onion, thinly sliced
¼ cup fat-free Italian dressing
2 Tbsp dry white wine
1 tsp chopped rosemary

Directions:
1. Season chops on both sides with pepper. Put in shallow dish with carrot, tomato, green beans, and
onion. In jar with tight-fitting lid, shake dressing and wine until mixed. Drizzle over chops and
vegetables and toss to coat. Let stand at room temperature for 5 minutes.
2. Coat nonstick ridged grill pan or grill rack with cooking spray. Set grill pan over medium heat or
preheat grill to medium. Cook or grill chops until golden brown but still slightly pink in center, about
7 minutes on each side for medium.
3. Meanwhile, coat large nonstick skillet with cooking spray. Transfer vegetables and any liquid
remaining in dish to skillet and sprinkle with rosemary. Sauté over medium-high heat for 6 minutes, or
just until vegetables are tender. To serve, divide vegetables evenly between 2 plates and top with
veal chop.