Glazed Veal Chops With Grapes

Oxmoor House
4 servings (serving size: 1 chop and 1/4 cup sauce)


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4 (6-ounce) veal loin chops, trimmed
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1 cup seedless red grapes, halved


Sprinkle veal with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add veal; cook 7 to 8 minutes on each side or until done. Remove veal from pan; keep warm.

Add orange juice and vinegar to drippings; cook over medium heat 2 to 3 minutes, scraping pan to loosen browned bits. Return veal to pan; add grape halves, and cook 1 minute, turning veal to coat with sauce. Place veal on a serving platter. Pour sauce over veal.

Created date

March 2010

Nutritional Information

Calories 258
Fat 9.6 g
Satfat 2.5 g
Protein 30.5 g
Carbohydrate 11.1 g
Cholesterol 112 mg
Iron 1.3 mg
Sodium 371 mg
Caloriesfromfat 34 %
Fiber 0.5 g
Calcium 40 mg