Pan-Seared Veal Chops with Sweet Peppers and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Veal Chops with Sweet Peppers and Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Veal Chops with Sweet Peppers and Broccoli

Pan-seared veal chops seasoned with garlic and herbs, served alongside vibrant sautéed sweet peppers and tender steamed broccoli for a savory, nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
39.6g
Fat
22.0g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal chop

1.5 cup Broccoli florets

1 cup Bell peppers

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the veal chop dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

  • 3

    Place the veal chop in the skillet and sear for 4-5 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare.

  • 4

    While the veal cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 5

    Remove the veal from the pan and let it rest on a plate for 5 minutes.

  • 6

    In the same skillet, add the remaining olive oil and sauté the sliced bell peppers and minced garlic for 3-4 minutes until softened and slightly charred.

  • 7

    Plate the veal chop alongside the peppers and steamed broccoli, drizzling everything with fresh lemon juice before serving.

Pan-Seared Veal Chops with Sweet Peppers and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Veal Chops with Sweet Peppers and Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Veal Chops with Sweet Peppers and Broccoli

Pan-seared veal chops seasoned with garlic and herbs, served alongside vibrant sautéed sweet peppers and tender steamed broccoli for a savory, nutrient-dense dinner.

NUTRITION

430kcal
Protein
39.6g
Fat
22.0g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal chop

1.5 cup Broccoli florets

1 cup Bell peppers

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

  • 1

    Pat the veal chop dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

  • 3

    Place the veal chop in the skillet and sear for 4-5 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare.

  • 4

    While the veal cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 5

    Remove the veal from the pan and let it rest on a plate for 5 minutes.

  • 6

    In the same skillet, add the remaining olive oil and sauté the sliced bell peppers and minced garlic for 3-4 minutes until softened and slightly charred.

  • 7

    Plate the veal chop alongside the peppers and steamed broccoli, drizzling everything with fresh lemon juice before serving.