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
- 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
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
- Iron 10.0
- Folate 13.0
- Calcium 4.0
- Vitamin C 5.0