Veal Provencal - 4 servings

Preparation: 15 min. Cooking: 25 min. Total: 40 min.
  • 4 veal shoulder chops, about 6 oz each
  • 2-1/2 Tbsp olive oil
  • 1 green bell pepper, seeded and cut into thin strips
  • 1 clove garlic, crushed
  • 1 can Italian style peeled tomatoes, drained and chopped
  • 1/2 cup dry white wineor water
  • 1/4 cup sun dried tomatoes, drained and chopped
  • 1-1/2 tsp oregano, or 2 Tbsp fresh, chopped
  • 1/3 cup nicoise olives, or pitted green olives, halved

Season veal with pepper to taste on both sides. Heat oil in a heavy nonstick skillet over high heat. Sear veal 4 minutes per side for medium-rare meat, longer if desired. Transfer to a platter and set aside. Sauté bell pepper strips and garlic in same skillet over medium-high heat. Stir in tomatoes, wine, sun dried tomatoes, and oregano. Simmer 10 minutes, or until mixture thickens. Stir occasionally with a wooden spoon to scrape up browned bits. Return veal and any juices from platter to skillet. Add olives and cook until veal is hot. Season with salt and pepper to taste. Serve chops topped with sauce.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
480 Cal 18 g 10 g 59 g 2.1 g 3.5 g 250 mg 320 mg

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Nutrients

Calories 480 Cal  
Fat 18 g  
Carbs 10 g  
Protein 59 g  
Fiber 2.1 g  
Sugar 3.5 g  

Fats

Fat 18 g  
Fat, Sat. 3.8 g  
Fat, Mono. 10 g  
Fat, Poly. 1.9 g  
Cholesterol 250 mg  

Vitamins

Choline 10 mg 1.8%
Niacin 18 mg 110%
Panto. Acid 2.4 mg 48%
Riboflavin 0.59 mg 45%
Thiamin 0.16 mg 13%
Vitamin A 290 IU 9.6%
Vitamin B6 0.63 mg 39%
Vitamin B12 2.9 mcg 120%
Vitamin C 30 mg 34%
Vitamin D 0 IU 0%
Vitamin E 2.7 mg 18%
Vitamin K 14 mcg 12%

Minerals

Calcium 94 mg 9.4%
Copper 0.37 mg 41%
Fluoride 3 mcg 75%
Iron 3.9 mg 49%
Magnesium 68 mg 16%
Manganese 0.28 mg 3.9%
Phosphorus 470 mg 68%
Potassium 850 mg 18%
Selenium 25 mcg 46%
Sodium 320 mg 21%
Zinc 10 mg 93%

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