Grilled Veal Chops with Potato-Leek Hash

Grilled Veal Chops with Potato-Leek Hash

Grilling Recipe

You can't every go wrong with a classic meat-and-potatoes dish, and we suggest you choose veal as your protein and prepare a double batch of Grilled Veal Chops with Potato Leek Hash to dig in to all week long. It only takes 30 minutes to prep and is on the table, start to finish, in under an hour!

Nutritional Information Per Serving

385
Calories

33g
Protein

11g
Fat

3g
Saturated Fat

361mg
Sodium

37g
Carbohydrates

70mg
Cholesterol

4g
Monounsaturated Fat

3g
Fiber

0.5mg
Vitamin B6

1.4mcg
Vitamin B12

3.5mg
Iron

15.1mg
Niacin

12.8mg
Selenium

3.5mg
Zinc

116.2mg
Choline

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Serves:
4

Ingredients

  • 4 veal loin or rib chops, cut 1 inch thick (about 8 ounces each)
  • 1 to 2 tablespoons vegetable oil
  • 1-1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
  • 2 medium leeks, cut into 1/2-inch thick slices, separated into rings
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme, divided
  • 1 teaspoon garlic salt, divided
  • 1/2 teaspoon pepper

Instructions

  1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks, 1 tablespoon thyme and 1/2 teaspoon garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender and begin to brown, stirring occasionally. Remove cover and continue to cook 3 to 5 minutes or until potatoes begin to crisp, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.

  2. Meanwhile, combine remaining 1 teaspoon thyme, 1/2 teaspoon garlic salt and pepper; press evenly onto veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160ºF) doneness, turning occasionally.

  3. Serve chops with potato mixture.