Veal Chops With Green Olive Tapenade

This tasty, well-balanced meal is easy to make and total for weeknights.

The ingredient of Veal Chops With Green Olive Tapenade

• 600g sebago potatoes peeled quartered
• 2 tbsp olive oil
• 4 150g each veal t bone chops
• 135g jar green olive tapenade
• 270g jar chargrilled capsicum drained cut into strips
• steamed green beans to foster

The Instruction of veal chops with green olive tapenade

• preheat oven to 200u00b0c place potatoes in a large saucepan cover taking into account bearing in mind cold water bring to the boil greater than high heat shorten heat to medium cook for 10 to 12 minutes or until potatoes are tender drain
• meanwhile heat 1 tablespoon of oil in a large non stick frying pan over medium high heat cook veal in batches for 2 minutes each side or until browned transfer to a plate early payment 2 teaspoons of tapenade over each side of veal chops transfer to a shallow baking dish
• mount up potatoes to veal drizzle taking into account bearing in mind unshakable oil bake uncovered for 15 minutes or until veal is cooked through sever veal to a plate cover later than foil to money warm add capsicum to potatoes bake for a additional 5 minutes or until potatoes are golden and capsicum is cross through
• minister to veal taking into consideration potatoes capsicum and steamed green beans

Nutritions of Veal Chops With Green Olive Tapenade

calories: 586 267 calories
calories: 26 grams fat
calories: 4 grams saturated fat
calories: 21 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 65 grams protein
calories: 142 milligrams cholesterol
calories: 789 86 milligrams sodium
calories: https schema org
calories: nutritioninformation