Glazed Veal Chops With Grapes

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 9.6g
  • Saturated fat: 2.5g
  • Protein: 30.5g
  • Carbohydrate: 11.1g
  • Cholesterol: 112mg
  • Iron: 1.3mg
  • Sodium: 371mg
  • Calories from fat: 34%
  • Fiber: 0.5g
  • Calcium: 40mg


  • 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


  1. Sprinkle veal with salt and pepper.
  2. 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.
  3. 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.
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