Baked Veal Chops Risotto Recipe
Ingredients
| 1 tbsp. diet margarine | ||
| 6 lean veal loin chops, 3/4 to 1 inch thick, trimmed of fat | ||
| Rice | 6 Tablespoon, uncooked | |
| 16-oz. can tomatoes, drained reserving liquid | ||
| 1 medium onion cut into 6 slices | ||
| 1 medium green pepper, sliced into 6 strips | ||
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
Directions
GETTING READY
1) Preheat oven for 350° oven.
MAKING
2) In a large nonstick skillet melt margarine.
3) Brown the chops in it on both sides.
4) Take the chops from the skillet and transfer into a large baking dish.
5) Place 1 tbsp of uncooked rice over each top.
6) Put some tomatoes, 1 slice of onion, and 1 piece of green pepper.
7) Sprinkle garlic salt, pepper, and oregano.
8) Cover with liquid from tomatoes.
9) Cover baking dish and bake in oven for 1 1/2 hours.
SERVING
10) Serve warm.
1) Preheat oven for 350° oven.
MAKING
2) In a large nonstick skillet melt margarine.
3) Brown the chops in it on both sides.
4) Take the chops from the skillet and transfer into a large baking dish.
5) Place 1 tbsp of uncooked rice over each top.
6) Put some tomatoes, 1 slice of onion, and 1 piece of green pepper.
7) Sprinkle garlic salt, pepper, and oregano.
8) Cover with liquid from tomatoes.
9) Cover baking dish and bake in oven for 1 1/2 hours.
SERVING
10) Serve warm.
Chef
