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.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
8 mins
cook:
19 mins
total:
27 mins
Yield:
4 servings (serving size: 1 chop, 3/4 cup sauce, and 1/2 teaspoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

181 calories; fat 5.8g; saturated fat 1.6g; protein 25.2g; carbohydrates 6.9g; cholesterol 91mg; iron 1.5mg; sodium 739mg; calories from fat 29%; fiber 1.6g; calcium 40mg.
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