Veal Chops with Sweet Onion Compote

Author: Canadian Living

Serve this rustic, bistro-style dinner with mashed or roasted potatoes and steamed green beans. Use grain-fed veal rib or loin chops.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 4 veal chops trimmed
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 2 cups thinly sliced sweet onions (such as Vidalia)
  • 3 cloves garlic minced
  • 1 teaspoon dried rosemary crumbled
  • 1 cup beef stock
  • 1/4 cup white wine vinegar
  • 1 teaspoon cornstarch

Method

Slash edges of veal chops to prevent curling; sprinkle with half each of the salt and pepper.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry veal chops, turning once, until medium-rare, about 8 minutes. Transfer to platter; tent with foil.

Drain fat from pan; add remaining oil. Fry onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until onion is softened, about 10 minutes.

Add stock and vinegar; bring to boil, stirring and scraping up brown bits. Boil until reduced by one-third, about 4 minutes.

In small bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into sauce and boil just until thickened, about 1 minute. Serve over veal.

Nutritional facts <b>Per serving:</b> about

  • Sodium 583 mg
  • Protein 28 g
  • Calories 267.0
  • Total fat 14 g
  • Cholesterol 107 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veal Chops with Sweet Onion Compote

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