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Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

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

Ingredients

  • Veal:
  • 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
  • Salad:
  • 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
  • Sauce:
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon red currant jelly

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

  3. 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.

  4. 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.

  5. 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.