Veal Chops with Red Grape Sauce

The sauce provides a pleasant sweet-savory foil to the tender chops. Serve with sautéed spinach.

Yield: 4 servings (serving size: 4 ounces veal and about 1/4 cup grape sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 22%
  • Fat: 5.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.1g
  • Carbohydrate: 13.1g
  • Fiber: 0.6g
  • Cholesterol: 87mg
  • Iron: 1.7mg
  • Sodium: 431mg
  • Calcium: 44mg


  • 1 teaspoon olive oil
  • 1 1/2 pounds veal loin chops (about 2 chops)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced shallots
  • 4 garlic cloves, sliced
  • 1 cup seedless red grapes
  • 1/2 cup pinot grigio or other dry white wine
  • 2 teaspoons fresh marjoram leaves, divided
  • 1 (14-ounce) can less-sodium beef broth


  1. Heat oil in a medium nonstick skillet over medium-high heat. Sprinkle veal with salt and pepper; add to skillet. Cook 8 minutes; turn veal. Cook 7 minutes or until medium-rare or desired degree of doneness. Transfer veal to a platter. Cover with foil; set aside.
  2. Add sliced shallots to pan; sauté 2 minutes or until golden. Add garlic; sauté 1 minute. Add red grapes; cook 4 minutes or until grape skins blister. Stir in wine and 1 teaspoon marjoram; reduce heat, and simmer 2 minutes. Add beef broth to pan; bring to a boil. Cook 10 minutes or until mixture is reduced to 1 1/4 cups. Transfer grape mixture to beaker of an immersion blender; puree until smooth. Stir in remaining 1 teaspoon marjoram.
  3. Remove veal from bones; thinly slice. Serve with sauce.
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