Grilled Veal Chops with Prosciutto Tomato Sauce

Oxmoor House
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.

Yield:

4 servings (serving size: 1 chop, 3/4 cup sauce, and 1/2 teaspoon parsley)

Recipe from

Recipe Time

Prep: 8 Minutes
Cook: 19 Minutes

Nutritional 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

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

Preparation

Prepare grill.

. 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.

. 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.

Note:

Oxmoor House Healthy Eating Collection

January 2006