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Grilled Veal Chops with Prosciutto Tomato Sauce

Oxmoor House
Prep time 8 mins
Cook time 19 mins
Yield 4 servings (serving size: 1 chop, 3/4 cup sauce, and 1/2 teaspoon parsley)
The sauce that's served with these chops is as versatile as it is quick to make. Try it over pasta or any grilled meat.

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or fat-free, less-sodium chicken broth
  • 2 cups chopped tomato (about 2 medium)
  • 1 tablespoon capers
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 ounce very thinly sliced prosciutto, cut into thin strips
  • 4 (6-ounce) bone-in veal chops
  • Cooking spray
  • 2 teaspoons chopped fresh flat leaf parsley

Nutrition Information

  • calories 181
  • fat 5.8 g
  • satfat 1.6 g
  • protein 25.2 g
  • carbohydrate 6.9 g
  • cholesterol 91 mg
  • iron 1.5 mg
  • sodium 739 mg
  • caloriesfromfat 29 %
  • fiber 1.6 g
  • calcium 40 mg

How to Make It

  1. Prepare grill.

  2. . Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine; bring to a boil, and cook 2 minutes or until most of liquid evaporates. Stir in tomato, capers, 1/4 teaspoon salt, 1/4 teaspoon pepper, and prosciutto; bring to a boil. Remove from heat; keep warm.

  3. . Sprinkle veal chops with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place chops on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until desired degree of doneness. Spoon sauce over chops; sprinkle with parsley.

Oxmoor House Healthy Eating Collection