Middle Eastern-Spiced Veal Chops

Prep time: 15min
Total time: 50min
Serves: 4
Za’atar Spice Mix:
1 tbsp
Dried thyme leaves
15 mL
1 tbsp
Sesame seeds
15 mL
1 tbsp
Ground cumin
15 mL
1 tsp
Finely grated lemon zest
5 mL
1 tsp
Garlic powder
5 mL
1 tsp
5 mL
Middle Eastern Spiced Veal Stew:
Bone-in veal chops
2 tbsp
Olive oil, divided
30 mL
Onion, chopped
2 cups
1 small eggplant, chopped
1 can
Diced tomatoes
398 mL
1/4 cup
Pitted and halved green olives
60 mL
1/4 cup
Finely chopped fresh parsley (optional)
60 mL
1/2 tsp
Finely grated lemon zest
2 mL
12 g
saturated fat
3.5 g
13 g
6 g
41 g
160 mg
5 g
1040 mg


  1. Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.

  2. Reserve 1 tsp (5 mL) of Za’atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.

  3. Heat half the oil in large skillet set over medium heat and cook about 4 to 6 mins per side. Transfer to a plate and tent to keep warm.

  4. Heat remaining oil in same skillet set over medium-high heat. Add eggplant, onions and reserved Za’atar Spice Mix and cook for 8 to 10 mins or until vegetables are softened.

  5. Stir in tomatoes and olives; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until eggplant is tender. Meanwhile, combine parsley and lemon zest. Divide stew among 4 plates, top with veal chop and parsley mixture.


This recipe is an excellent source of vitamin A, an excellent source of iron and high in fiber