Quebec Milk-Fed Veal Chops, Moroccan Style

Quebec Milk-Fed Veal Chops, Moroccan Style
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • 1/2 cup
    (125 mL)

    zucchini, in small dice

  • 1/3 cup
    (80 mL)

    chopped fresh coriander (cilantro)

  • 2 Tbsp.
    (30 mL)

    candied orange peel, in small dice

  • 1/4 tsp.
    (1 mL)


  • 1/4 tsp.
    (1 mL)

    jamaican pepper

  • 4

    quebec milk-fed veal rib chops, approx. 1" (2.5 cm) thick

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)


  • Salt and pepper to taste


In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper. Set aside.

With a small, sharp knife, cut a slit about 2" (5 cm) long in the side of each chop to make a pocket. Be careful not to pierce the meat. Stuff each chop with the reserved mixture.

In a large skillet, heat the butter and the oil over medium-high heat. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside. Season with salt and pepper to taste.

Serve with couscous and green beans.

Source: Veau de lait du Québec