A few weeks ago, when Yuseff and I started our second go-around of the South Beach Diet, I carefully mapped out a two-week meal plan, made a grocery list of missing ingredients, and then went to the store to purchase those ingredients.
And then, as you know, we stopped the diet, because it was Memorial Day weekend and we simply had to host a cookout. And it was imperative that we make beef ribs, hot dogs on buns, pasta salad, and potato salad. So there was clearly no way that we could possibly continue with these South Beach shenanigans.
But we still had those ingredients hanging around, so I decided to go ahead and make the recipes, anyway. The diet book is turning out to be a welcome addition to my cookbook collection.
Ginger-Dijon Veal—print this recipe
Step 1: Combine 1 tbsp fat-free sour cream, 1 1/2 tbsp dijon mustard, 1/2 tsp powdered ginger, and 1/4 tsp thyme in a small ramekin.
Step 2: Salt and pepper both sides of four veal chops. add a 1/2 tsp minced garlic to each chop and rub all over the surface of the meat. Let sit until it comes to room temperature.
Step 3: Heat a cast iron pan on the stove over medium heat. Sear each side of the veal for 3 minutes. Remove from heat and coat with the mustard sauce.
Step 4: Place cast iron pan in a 450° oven. Cook veal to desired doneness. If you notice the mustard sauce getting dried out, turn the veal in the pan so the mustard side is facing down into the veal juices.