Pan-Roasted Veal Chops with Sage & Mushrooms
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal chops
|
* |
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
pearl onions
|
*
|
| 12 | ounces |
mushrooms
sliced, cleaned |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| 3 | tablespoons |
sage leaves
chopped |
|
| 2 | ounces |
prosciutto
julienned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal chops
|
* |
| 45 | ml |
olive oil
|
|
| 237 | ml |
pearl onions
|
*
|
| 346.8 | ml/g |
mushrooms
sliced, cleaned |
|
| 59 | ml |
white wine
dry |
*
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 45 | ml |
sage leaves
chopped |
|
| 57.8 | ml/g |
prosciutto
julienned |
*
|
Directions
Season the veal chops with the salt and pepper.
Heat the oil in a large, deep skillet over medium heat.
Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned.
Remove from the pan. In the same pan, sauté the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt.
Add the white wine and reduce until the wine evaporates.
Add the veal stock, sage, and Prosciutto, and bring to a boil.
Return the veal chops to the pan and cover, leaving the lid slightly ajar.
Reduce the heat to low and cook an additional 10 minutes.
Serve the chops on individual plates, with some of the sauce spooned over each, and accompanied by Roasted Garlic and Roasted Tomato and Goat Cheese Salad.
