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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

The balsamic-based marinade combines with red currant jelly for a piquant sauce.

Cooking Light SEPTEMBER 2003

  • Yield: 4 servings (serving size: 1 chop, 1 cup salad, and 1 tablespoon 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

Preparation

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.

Preheat broiler.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 29%
  • Fat: 12.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 48.2g
  • Carbohydrate: 18.8g
  • Fiber: 3.1g
  • Cholesterol: 123mg
  • Iron: 4.7mg
  • Sodium: 721mg
  • Calcium: 90mg
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Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad recipe

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