Greco-Québécois Veal Chops Bowls


  • 4 Quebec Veal rib chops
  • 750 g Quebec potatoes, cut into 2 cm pieces

For the sauce

  • 8 Quebec garlic cloves, grated
  • 175 ml (3/4 cup) mint and dill, chopped
  • 60 ml (1/4 cup) Quebec apple cider vinegar
  • 85 ml (1/3 cup) camelina oil
  • 30 ml (2 tablespoons) Fitcook Foodz Passe-Partout spices

For the tzatziki

  • 125 ml (1/2 cup) Greek yogurt
  • 1/2 Québec cucumber, grated, squeezed and drained

For the salad

  • 1 Quebec tomato, cut into 1 cm pieces
  • 1 Quebec green bell pepper, cut into 1 cm pieces
  • 1/2 Quebec cucumber, cut into 1 cm pieces
  • 1/2 Quebec red onion, cut into strips
  • 40 g feta cheese, crumbled
  • 1 drizzle camelina oil
  • 1 drizzle Québec apple cider vinegar


  1. Preheat oven to 220°C (425°F).
  2. Place all marinade ingredients in a bowl. Season with salt and pepper and mix well.
  3. Place half the marinade and the pork chops on a large plate. Coat well.
  4. On the BBQ, cook chops for 4 to 6 minutes on each side, depending on desired doneness. Let stand 10 minutes before slicing.
  5. Divide remaining marinade in half.
  6. Mix half the remaining marinade with the potatoes. Place potatoes on a parchment-lined baking sheet and bake for 40 minutes, turning halfway through cooking.
  7. Mix the remaining marinade with the cucumber and yogurt to make a tzatziki.
  8. Place all salad ingredients in a bowl. Mix well.
  9. Serve veal slices with salad, tzatziki and potatoes.


Recipe from Le Fit Cook.