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

Jeanne Thiel Kelley
Recipe by Cooking Light May 2005

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Recipe Summary

Yield:
4 servings (serving size: 4 ounces veal and about 1/4 cup grape sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Remove veal from bones; thinly slice. Serve with sauce.

Nutrition Facts

223 calories; calories from fat 22%; fat 5.5g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 25.1g; carbohydrates 13.1g; fiber 0.6g; cholesterol 87mg; iron 1.7mg; sodium 431mg; calcium 44mg.
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