Veal Chops with Creamed Leeks

Oxmoor House
4 servings.


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4 (6-ounce) lean veal loin chops (3/4 inch thick)
2 tablespoons margarine
1 1/2 cups sliced leeks
3 ounces fresh shiitake mushrooms, sliced
1 tablespoon margarine, melted
3/4 cup Chablis or other dry white wine
3/4 cup whipping cream
1 tablespoon prepared horseradish
1 1/2 teaspoons green peppercorns, crushed
1 tablespoon chopped fresh parsley


Trim fat from veal chops. Place 2 tablespoons margarine in a large nonstick skillet. Place over medium-high heat until margarine melts. Add chops, and cook 3 to 4 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm. Reserve drippings in skillet.

Saute leeks and mushrooms in 1 tablespoon margarine in skillet over medium-high heat until tender. Stir in wine, whipping cream, horseradish, and crushed peppercorns. Cook, uncovered, over medium-low heat, stirring frequently, 8 to 10 minutes or until slightly thickened. Spoon sauce evenly over veal, and sprinkle with parsley.

Created date

August 2009

Nutritional Information

Calories 399
Caloriesfromfat 66 %
Fat 29.1 g
Satfat 13.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.2 g
Carbohydrate 9.8 g
Fiber 0.0 g
Cholesterol 152 mg
Iron 0.0 mg
Sodium 237 mg
Calcium 0.0 mg