Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

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Veal Chops with Sage-Balsamic Sauce and Warm Mushroom SaladRecipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
The balsamic-based marinade combines with red currant jelly for a piquant sauce.
4 servings (serving size: 1 chop, 1 cup salad, and 1 tablespoon sauce)


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1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
1 teaspoon grated lemon rind
2 teaspoons chopped fresh sage
2 garlic cloves, minced
4 (8-ounce) veal chops, trimmed
Cooking spray
1/8 teaspoon salt
1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)
1 pound portobello mushrooms, stemmed
1/4 cup low-sodium soy sauce or tamari
1 tablespoon fresh lemon juice
1 teaspoon honey
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon red currant jelly


To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally.

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan.

To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 tablespoon juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 teaspoon pepper; toss gently.

To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Created date

November 2003

Nutritional Information

Calories 391
Caloriesfromfat 29 %
Fat 12.7 g
Satfat 4.3 g
Monofat 5.8 g
Polyfat 0.9 g
Protein 48.2 g
Carbohydrate 18.8 g
Fiber 3.1 g
Cholesterol 123 mg
Iron 4.7 mg
Sodium 721 mg
Calcium 90 mg